Kitchen Tip
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.
Plant-Based Caesar Salad
By Chatelaine4
PREP TIME
15 min
TOTAL TIME
25 min
Serves
4
Photo, Erik Putz.
This caesar salad has all the creaminess and umami flavours of a traditional Caesar salad, but it's completely plant-based.
Ingredients
- 1 tbsp ground flax meal
- 3 garlic cloves
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- 2 tsp drained capers
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/2 cup canola oil
Salad
- 1 tbsp canola oil
- 1/2 cup panko bread crumbs
- 1/2 tsp Italian seasoning
- 2 tbsp nutritional yeast
- 1 tsp lemon zest
- 8 heads little gem lettuce , quartered
- 1/4 cup chopped chives , optional
Instructions
- 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.
Nutrition (per serving)
- Calories
- 325,
- Protein
- 3 g,
- Carbohydrates
- 10 g,
- Fat
- 32 g,
- Fibre
- 2 g,
- Sodium
- 214 mg.
FILED UNDER: Editor's Picks plant-based salad vegan
