This caesar salad has all the creaminess and umami flavours of a traditional Caesar salad, but it's completely plant-based.
panko bread crumbs
Dressing: Stir flax meal with 3 tbsp water in a large bowl. Let stand until thickened, about 10 min.
Combine flax meal mixture with garlic, lemon juice, nutritional yeast, capers, Dijon and salt in a food processor or blender. Whirl to combine. With motor running, slowly add oil and whirl until thick. Season with pepper. Scrape into same large bowl.
Salad: Heat a large frying pan over medium-high. Add oil, then panko and Italian seasoning. Cook, stirring often, until panko just starts to turn golden, 1 to 2 min. Transfer to a medium bowl. Stir in nutritional yeast and lemon zest.
Add lettuce to salad dressing. Gently toss to coat. Arrange lettuce on a platter. Sprinkle breadcrumb mixture overtop. Sprinkle with chives and more nutritional yeast, if desired.
If you can’t find little gem lettuce at your local grocery store, you can substitute with 2 heads of romaine lettuce, torn into smaller pieces.