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Vegan Caesar Salad with Garlicky Croutons

Vegan Caesar Salad with Garlicky Croutons

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Servings 3 people

Ingredients
  

Vegan Caesar Dressing

  • 1/4 cup Organic Raw Tahini
  • 3-5 tbsps warm water add more or less to thin out the dressing
  • salt, to taste
  • freshly ground black pepper, taste
  • pinch of ground paprika
  • juice of 1/2 a lemon
  • 1 tbsp plant based yogurt
  • 3 tsps capers, finely chopped
  • 2 tsps caper brine, from the jar of capers
  • 1 tsp dijon mustard
  • 1 large raw garlic, minced
  • parmesan, freshly grated vegan or regular parmesan will work
  • 1 tsp olive oil optional
  • 8 ounces Organic Little Gem Lettuce I used the washed and ready to enjoy lettuce
  • red onion, thinly sliced

Garlicky Baked Croutons

  • 1/4 cup olive oil
  • 2 cups cubed sourdough bread
  • salt, taste
  • freshly ground black pepper, to taste
  • freshly grated parmesan
  • 4-5 garlic cloves, smashed

Instructions
 

Garlicky Croutons

  • Preheat oven to 400°F
  • Heat olive oil and garlic cloves in a small saucepan over low-medium heat.
  • Cook until the garlic begins to sizzle, for about 3 to 4 minutes. Make sure to keep an eye on the garlic, you do not want to burn it. You’re looking for the garlic to get lightly golden around the edges and infuse into the olive oil.
  • Turn the heat off and remove the garlic. Chop the roasted garlic finley and set aside to be used in the ceasar dressing.
  • In a large bowl, add your the cubed sourdough bread an add the garlic-infused olive oil. Toss everything together, making sure all the bread is coated in the garlic-infused olive oil.
  • Add freshly black pepper, salt, parmesan ( add as much parm as you want) and mix.
  • Arrange the bread in a single layer on a baking sheet lined with parchment paper. Bake in the oven for about 10 minutes or until crispy and golden. Set aside.

Vegan Caesar Dressing

  • In a large bowl, add the tahini, plant based yogurt, lemon juice from 1/2 lemon, raw minced garlic, roasted garlic ( this will be the leftover from the croutons), diced capers, caper brine, olive oil (optional), salt, freshly ground black pepper, ground paprika, dijon mustard and some warm water. Taste and add additional seasoning to your liking. Maybe a pinch of salt.
  • Feel free to add more water or less depending on how thin you want the dressing consistency to be.

Assembling the Caesar Salad

  • Rinse the Little Gem lettuce under cold tap water, drain and pat dry with a paper towel.
  • Add the little gems and red onion to the dressing and toss. Add the crustons and some freshly grated parmesan ( optional ) and mix. Enjoy!