Vegan Caesar Salad
Ingredients
- croutons
- 4 slices of sprouted grain bread
- pinch of salt and pepper
- 1/2 tbsp italian seasoning blend
- 1 tbsp olive oil
- dressing
- 1/4 cup + 2 tbsp vegan mayo
- 2 tbsp of freshly squeezed lemon juice (1 medium lemon)
- 1 tsp grainy mustard
- 1 garlic clove minced or pressed through garlic press
- 1/8 tsp vegan worcestershire sauce
- 1 tsp grainy dijon mustard
- 1 tsp nutritional yeast
- pinch of salt and pepper to taste
- salad
- 1 romaine heart (approximately 3 cups of lettuce when cut)
- 2 cups packed with kale chopped
- 1 lemon cut into wedges
Preparation
Croutons
Preheat oven to 320f
Take bread and slice off crust
Cut into 16- 2 cm squares
Place all pieces of bread into a bowl and drizzle with olive oil, italian seasoning, pinch of salt and pepper
Mix well
Pour bread crumbs onto a cookie tray line with parchment paper
Bake for 10- 12 minutes until golden brown and feel dried out
Stir them at the 5 minute mark
Once cooked, remove from oven and pour onto a plate to cool
Dressing
While croutons are cooking make the dressing
Place vegan mayo, lemon juice, grainy dijon mustard, minced garlic, vegan worcestershire sauce, nutritional yeast, and a pinch of salt and pepper into a bowl
Mix with a whisk and set aside
Makes 2/3 of a cup of dressing
Assembly
Chop kale and romaine into bite sized pieces and put into a large bowl
Slice lemon into wedges
When ready to serve pour dressing on and add in croutons and mix well
Serve with a lemon to garnish