Total Time: 2½ hours
|Nutritional per serving|
We love a good Caesar Salad but most aren’t entirely healthy as they use a bunch of unhealthy ingredients, often sneaking in anchovies and parmesan which isn’t exactly ideal for anyone following a vegetarian on vegan diet. Fear not, we’ve found an awesome recipe which uses some rather interesting ingredients to make a super healthy, totally Vegan Caesar Salad.
Makes 4 servings
For the salad:
- 75 grams raw cashews, soaked overnight and drained
- 3 to 4 tablespoons freshly squeezed lemon juice, to taste
- 150 ml water
- 1 1/2 teaspoons kelp or dulse granules (find these at a health food store)
- 1 large garlic clove, minced
- 1 tablespoon mellow white miso
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 4 tablespoons nutritional yeast, divided
- 1400 grams dinosaur kale, stems removed, washed, dried, and cut into ribbons
- 100 grams romaine lettuce, washed, dried, and cut into ribbons (alternately, you can use two heads of romaine and omit the kale)
- 1 recipe polenta croutons (see below)
For the polenta croutons:
- 750 ml cups water
- 250 grams fine yellow cornmeal (polenta)
- 1 teaspoon fine salt
- 1 tablespoon olive oil
- Coarse salt, to taste
- Pepper, to taste
To make the dressing:
- Transfer the cashews, lemon juice, water, kelp or dulse granules, garlic, miso, salt, mustard, and two tablespoons of nutritional yeast to a blender and blend until smooth.
- Start with 3 tablespoons of lemon juice and adjust as needed.
To make the salad:
- Toss the greens with the dressing, using as much of it as you need to coat the greens well.
- Fold in the remaining nutritional yeast.
- Divide the salad onto four serving plates.
- Top each plate with a handful of polenta croutons and serve.
To make the polenta croutons:
- In a medium pot, bring the water to a boil.
- Pour in the polenta in a thin stream, whisking constantly.
- Add the salt.
- Continue to stir as the polenta cooks. The polenta is ready when the cornmeal is tender and the mixture is thick, about 15 minutes.
- Transfer the polenta to a baking sheet lined with parchment paper.
- Use an offset spatula to smooth it out.
- When the polenta has cooled, transfer it to the refrigerator and allow it to firm for 2 hours.
- Preheat the oven to 400° F.
- Remove the polenta from the fridge and cut it into 3/4-inch squares.
- Transfer them to a baking sheet lined with a fresh sheet of parchment.
- Brush the squares with olive oil and sprinkle them with coarse salt and pepper.
- Bake for 25 to 30 minutes, or until crispy and golden brown, stirring once through.
- Once the polenta croutons are cool enough to touch, use them to garnish the salad, or pile them onto a bowl of soup, toss them with some roasted cherry tomatoes for a lovely summer appetizer, or better yet, use them in a non-traditional panzanella.
Recipe and photo courtesy of Food 52