Many of us delight in the salty, sour and creamy experience of freshly “dressed at the table” Caesar Salad. I remember my anticipation as a child when the chef emerged from the kitchen for preparations. I found the process very exciting but my eyes would always drift when the egg was cracked over the romaine and the anchovies were added.
As an inspired vegan who loves Caesar salad, I have been enjoying my childhood favorite minus the animal/fish products for many years now! I always take a jar along of this delicious dressing to dinner parties with a large haul of organic romaine, tomatoes and gluten-free croutons and am happy to report 100% satisfaction so far. Let me know how you like it!
Creamy Vegan Caesar Salad
- 3 heads of Romaine lettuce washed and dried
- Roma tomatoes or your favorite local variety
- 1 cup extra virgin cold pressed olive oil
- 5 cloves of fresh garlic
- juice of 2 lemons
- 2 Tbsp. of Dijon mustard
- 1/3 cup Tamari
- 1/3 cup apple cider vinegar
- 1/4 cup nutritional yeast (make sure your brand does not contain Glutamic acid, a form of MSG!)
- fresh black pepper (optional)
- 1/2 loaf of your favorite gluten-free bread
First, cut your loaf of bread into cubes and disperse them evenly across a large baking sheet in a generous coating of olive oil. Bake at 350 for 8 minutes, then turn croutons over with a spatula and crisp the other side for another few minutes. Watch them, they burn quickly! Set aside to cool.
In a food processor add the garlic cloves, Dijon mustard and 1/4 cup of olive oil, blend together until all garlic is creamed. Now add the Tamari, apple cider vinegar, lemon juice and remaining 3/4 cup of olive oil and blend into dressing. Store in a glass jar, refrigerate until ready to serve.
In a large bowl toss the romaine lettuce, tomatoes and croutons with a fair amount of the Caesar dressing shaken first in the jar. Sprinkle nutritional yeast and fresh pepper over the top.
A perfect and nutritional dinner by the seaside!
By: Betsi Iris Mufson