This easy recipe for vegan Caesar salad can be adapted in various ways, according to your ingredients. I like the brightness of baby plum or cherry tomatoes in mine, and often add smoked tofu for protein. Garlic toasts or croutons round out the plate for a wonderful, light meal. Make sure you prepare the dressing at least one hour before using so it can “gel” (it can be made a day ahead of time). Leftover dressing is great as a crudités dip or drizzle for grilled veggies.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Ingredients:
- For the dressing:
- 8 ounces silken tofu
- ¼ cup extra virgin olive oil
- 1 large clove garlic, chopped fine
- 2 tablespoons lemon juice
- 1 tablespoon nonpareil capers
- 1 teaspoon Dijon mustard
- Pinch of cayenne
- Sea salt and freshly ground pepper
- For the crostini:
- 4 slices of sourdough bread, cut into 2” triangles
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, chopped very fine
- 1 pinch herbes de Provence (optional)
- Pinch of sea salt and freshly ground pepper
- For the salad:
- 4 hearts of romaine or 1/3 pound baby romaine leaves
- 2 cups baby arugula
- 1 tablespoon chopped fresh dill
- 12 baby plum or cherry tomatoes, sliced in half
- 4 ounces smoked tofu, sliced thin
Preparation:
Prepare the dressing:
Place all ingredients except salt and pepper in a blender and puree until very smooth. Chill the dressing for a minimum of 1 hour and as long as 24 before using. Season to taste.
Preheat oven to 425’
Place the bread triangles on a sheet pan. Whisk together oil, garlic, herbs, salt and pepper, and brush mixture on the bread. Bake the crostini for 10-12 minutes, until they are golden brown.
Place salad ingredients in a mixing bowl and add dressing to taste. Toss well and plate the salad with the crostini on the side. Serve with freshly ground pepper.
Copyright 2010 by Jen Hoy
Place all ingredients except salt and pepper in a blender and puree until very smooth. Chill the dressing for a minimum of 1 hour and as long as 24 before using. Season to taste.
Preheat oven to 425’
Place the bread triangles on a sheet pan. Whisk together oil, garlic, herbs, salt and pepper, and brush mixture on the bread. Bake the crostini for 10-12 minutes, until they are golden brown.
Place salad ingredients in a mixing bowl and add dressing to taste. Toss well and plate the salad with the crostini on the side. Serve with freshly ground pepper.
