Vegan Caesar Salad
There is a cute little restaurant on Balboa Island that makes a killer Caesar Salad with shaved brussels sprouts. Unfortunately, the dressing has cheese in it, so I cannot partake! ((Made that mistake once - not fun...)) But I loved it and have not forgotten it... so I set out to make my own!
"CREAMY" CAESAR DRESSING
- 2 garlic cloves
- 1 TBSP of capers
- 1 TBSP of the brine from the little capers jar
- 1 TBSP of Nutritional Yeast
- 1 TBSP of Olive Oil
- Juice of half a lemon
- Salt n Peppa
I threw it all in a magic bullet and blended until creamy. Taste it + make adjustments if needed!
I toasted up some Ezekiel bread. Right when it came out of the toaster ((still hot)) I cut a garlic clove in half and rubbed the cut side all over the toast. Then I drizzled some spiced olive oil on top. When it cooled, I cut into little squares.
For the greens I used shaved brussels sprouts and baby kale. ((Do yourself a favor and buy the pre-shaved sprouts! Trader Joe's + Whole Foods stock 'em)). Both the sprouts and kale are pretty tough when raw, so I drizzled a teeny bit of olive oil and massaged the salad with my hands for about 2 minutes.
When the greens were a little softer, I drizzled the creamy dressing on top and threw in a few extra capers... YUM!
ALSO, I wanted to make a full meal instead of a little starter or side salad so mine was not actually vegan because I threw in roast chicken at the last minute...!
It's seriously SO good! It has all the tangy, lemony, BRIGHT flavors of a Caesar salad without the dairy!