Dairy Free Caesar Salad

I have no idea where it came from but over the last few months, I’ve had an insatiable daily Caesar Salad craving (I’m not pregnant, don’t worry!). The only problem? I don’t eat dairy. My vegan caesar dressing is amazing but I realized that I can make it a little more rich and creamy by adding egg yolk. I’m not even vegan so not sure why I didn’t do this earlier. It makes a huge difference. I’ve made a few other changes to my original recipe and make this every single week.

 

I make it into a full dinner by adding grilled chicken or salmon. At lunch, I eat it topped with sliced avocado and a side of hummus.

 

Salad Ingredients:
- 1 head organic romaine lettuce
- 3 scallions, chopped

 

Dressing Ingredients:
- Juice from 1/2 lemon
- 1/4 cup salted roasted cashews
- 2 tblspns olive oil
- 1 tblspn apple cider vinegar
- 1 tspn dijon mustard
- 1/2 tspn Worchester sauce
- 1 egg yolk
- 2 cloves garlic
- Sea salt and pepper to taste

 

Crouton Ingredients:
- 1 slice of your favorite bread, cubed and tossed with a drizzle of olive oil, salt, and pepper (any any other spices that you love)

 

Caesar 4

Directions:
- Chop romaine into 1-inch pieces and put in a large bowl
- Add scallions to the bowl
- Bake croutons for 10 minutes on 400 degrees, let cool
- Mix all dressing ingredients in a blender (I use a Vitamix)
- Taste as you go, adding garlic, salt, or lemon based on what it needs
- If it becomes too creamy or thick, add some water, one tblspn at a time
- Add croutons to the salad
- Pour dressing over salad until perfectly dressed for your taste
- Enjoy!

 

Caesar 3

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