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.
Nutrition (per serving)
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.