This is a rockin Ceasar salad recipe! Even though it’s 100% vegan it still has all the moorish flavours and textures that make the classic version so yummy. The tangy dressing is made with a base of natural yoghurt instead of mayonnaise which makes it a lot lighter but still creamy. I use nutritional yeast and dulse flakes in place of parmesan cheese and anchovies. They’re optional but they give the dressing that cheesy salty flavour caesar salads are known for. I highly recommend giving them a go. The rosemary rye croutons add an extra savoury flavour and crunch.
Not only does this recipe taste like the real deal it looks beautiful arranged on a platter showing off the green tones of kale, cos lettuce, asparagus and beans. I love eating this as an easy weeknight meal ( it tastes even better for lunch the next day ) but you could also serve it as a side. It’s a great make-ahead salad as you can prep all the ingredients separately and toss them together just before serving.
Nutritional yeast is a deactivated yeast that’s grown on molasses. I know it sounds really funky but it’s actually not all. The texture resembles a coarse breadcrumb and it has a mild parmesan cheese flavour. It’s great for replacing the cheesy flavour in sauces like pesto or for adding an umami hit to stews and soups. If you’re a vegan its a great source of vitamin b12. You can pick it up from most health food stores and it lasts forever in the pantry.
Dulse flakes are a type of seaweed that has been shredded into small breadcrumb size flakes. I use it to add an umami flavour to Asian dishes in place of fish sauce. Either mixed in with the dressing or sprinkled on top of the finished dish. Seaweeds are a great addition to your diet as they’re high in minerals like iodine, magnesium and potassium and help regulate thyroid function. You can also find it in your local health food store or Asian supermarket for a relatively low cost.
Green Caesar Salad + Rosemary Croutons
Serves 2 – 4 Prep – 15 Cook – 15 Difficulty – Easy
4 -5 kale leaves
1 baby cos lettuce or gem lettuce
2 bunches of asparagus
1 large handful of green beans
4 slices of rye bread
1 sprig of rosemary
salt + pepper
For the dressing
3/4 cup of plain yoghurt ( i use natural coconut yoghurt )
1 Tablespoon of dijon mustard
1 tablespoon each of nutritional yeast and dulse flakes *
2 Tablespoons of olive oil
1 clove of garlic, crushed
zest and juice of 1/2 a lemon
Preheat your oven to 200c.
Top and tail the beans then cut in half, cut the ends off the asparagus and cut in half. Put the beans and asparagus on an oven tray lined with baking paper and drizzle with olive oil, salt and pepper. Bake in the oven for 10 – 15 minutes until soft and slightly chard. Remove and allow to cool slightly.
Roughly chop the rosemary leaves and add to a medium-sized bowl with a tablespoon of olive oil and a pinch of salt. Stir to combine.
Cut the bread into cubes, add to the bowl with the rosemary oil. Toss until all the croutons are coated in the oil. Lay the croutons on an oven tray lined with baking paper, in a single layer. Bake for 10 min until crunchy and golden.
Add all the dressing ingredients into a large bowl and stir to combine.
Roughly chop the kale and lettuce leaves. Add to the bowl with the dressing along with the asparagus, beans and half the croutons.
Toss to coat everything in the dressing.
Serve with the remaining croutons sprinkled on top and enjoy.