Plant-Based Caesar Salad
8
- Prep Time15 mins
- Total Time25 mins
- Makes4 servings
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 3g, Carbohydrates 10g, Fat 32g, Fibre 2g, Sodium 214mg.
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.