Vegan Caesar Salad with Grilled Lettuce and Herby Croutons
A creamy vegan caesar salad dressing with grilled lettuce and herby croutons. Serves 2 as a main meal or 4 as a side dish.
Servings: 4
Calories: 256kcal
Ingredients
- 50 g cashews raw unsalted, soaked overnight
- 4 tablespoon water
- 2 tablespoon olive oil
- 3 teaspoon lemon juice
- 2 teaspoon capers
- 1 teaspoon wholegrain mustard
- ½ teaspoon garlic crushed
- Sea salt and black pepper
For the herby croutons
- 2 large slices of bread slightly stale rustic loaf works best
- 1 tablespoon olive oil
- 2 teaspoon mixed herbs
To serve
- 2 little gem lettuces
- 1 tablespoon olive oil
- 4 teaspoon nutritional yeast optional
- 2 teaspoon lemon juice
Instructions
- Soak the cashews in a bowl of water overnight (or for at least 4 hours). Drain and rinse well.
- In a high speed blender, blitz the drained cashews, water, oil, lemon juice, mustard, garlic and capers until smooth and creamy. If necessary, add a little more water, sparingly, to make it a thick drizzling consistency. Season with the salt and pepper.
For the herby croutons
- Tear the bread into bite-sized pieces, then toss in a bowl with the olive oil and herbs to coat.
- Heat a frying pan over a medium heat and pan fry the bread pieces until crispy.
To serve:
- Heat a grill pan until hot.
- Meanwhile, slice the little gem lettuces into quarters lengthways. Drizzle with the olive oil and use your hands to coat it thoroughly.
- Place the lettuce quarters onto the hot grill pan and sear to create char lines.
- Divide the lettuces onto plates, drizzle with the dressing and top with the croutons. Sprinkle with the nutritional yeast and enjoy immediately.
Nutrition
Calories: 256kcal | Carbohydrates: 13g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Sodium: 118mg | Potassium: 200mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1220IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1.8mg