Grilled Caesar Salad
Ingredients
- 1/2 cup raw cashews
- 3/4 cup warm water
- 2 cloves garlic
- 2 tbsp raw tahini
- 2 tbsp white miso
- 1/4 cup nutritional yeast
- fresh pepper to taste
- 1 tbsp capers in their brine
Preparation
Soak cashews in water in a blender for at least 30 minutes. Add remaining ingredients and blend on high until smooth and creamy. Add to chopped romaine lettuce and toss well! Store leftovers covered in the fridge
Now slice 2 heads of Romaine lettuce down the center vertically. Place cut down on a preheated outdoor grill or indoor grill pan and grill for 1-3 minutes on each side until wilted and charred
Rub olive bread with a tiny bit of olive oil and a raw garlic clove. Grill at the same time as the romaine. Toss cooked chickpeas with salt, pepper and a pinch of smoked paprika and add to a grill pan. Heat until just crispy
Serve grilled romaine with chickpeas, olive bread and a caesar dressing
