I love a good Caesar salad! It’s the perfect lunch or light dinner and tastes good any time of the year. This dressing is as rich and salty as the original, but much better for you. The homemade dill croutons are tangy and crunchy, and the Parmesan cheese takes the salad to a whole new level of delicious! This salad is the perfect excuse for working more greens into your diet. —AS
SERVES 6
2 medium bunches romaine lettuce, chopped (about 8 cups [560 g])
1 medium bunch lacinato kale, stems removed, chopped (about 3 cups [210 g])
1 cup (75 g) thinly sliced green onions
DRESSING
½ cup (75 g) raw cashews
1 cup (240 ml) hot water
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
2 tsp (8 g) Dijon mustard
3 cloves garlic
2 tbsp (10 g) nutritional yeast
½ tsp salt
½ tsp pepper
¼ cup (60 ml) water
DILL CROUTONS
6 cups (300 g) cubed stale sourdough bread (1” [2.5-cm] cubes)
3 tbsp (45 ml) olive oil
3 tbsp (9 g) chopped fresh dill
½ tsp salt
¼ tsp pepper
PARMESAN “CHEESE”
1 cup (110 g) raw cashews
¼ cup (20 g) nutritional yeast
¾ tsp salt
¼ tsp garlic powder
Preheat the oven to 375°F (177°C). Line a baking sheet with parchment paper.
Place the chopped greens and onions into a large salad bowl and set aside in the fridge to chill.
FOR THE DRESSING
Soak the raw cashews in the hot water for at least 30 minutes. Drain the water off and pour the cashews into a food processor or high-speed blender. Pour in the olive oil, lemon juice, Dijon, garlic, nutritional yeast, salt, pepper and water, and blend on high until the mixture becomes creamy. Pour the dressing into a small bowl and place it in the fridge to chill with the greens.
FOR THE DILL CROUTONS
Spread the stale bread cubes over the lined baking sheet and drizzle evenly with the olive oil. Toss the cubes to evenly coat them in the oil, then sprinkle the fresh dill, salt and pepper over the top. Bake for 8 to 10 minutes, flipping halfway through. Set aside to cool.
FOR THE “CHEESE”
While the croutons bake, prepare the Parmesan cheese by combining the cashews, nutritional yeast, salt and garlic powder in a food processor. Pulse everything until the mixture becomes a fine meal.
To prepare the Caesar salad, pull the greens from the fridge and drizzle with the dressing. You don’t need to use it all; it’s your choice. Use two spoons or a set of tongs to toss the greens evenly in dressing. Sprinkle the croutons and Parmesan cheese generously over the top, and serve immediately!
You may have leftover dressing and cheese. The dressing and cheese will both keep for up to 2 weeks in airtight containers in the refrigerator.
*SEE PHOTO INSERT