Samsung Food
Log in
Use App
Log in
Anne Hy
By Anne Hy

Caesar Salad Three Ways

When I make a Caesar salad, I need my dressing to bite back! It’s got to be garlicky and zesty and, most important, have that salty sea flavor. Here’s a great example of how combining plants can mimic traditional animal-based ingredients: briny capers and fishy powdered seaweed coupled together bring you a vegan anchovy paste. Because I love Caesar salads so much, I couldn’t stop myself at just one kind—so here are three unbelievably vegan versions.
Updated at: Thu, 17 Aug 2023 04:00:59 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

8 servings

For the dressing

salad

Mayonnaise

dressing

Instructions

Vegan Anchovy Paste

Step 1
On a cutting board, finely mince 2 teaspoons drained capers. Sprinkle 1 teaspoon kelp powder or Nori Dust (see this page) over the capers, then drizzle 1 tablespoon of caper brine over the kelp powder. Using the side of your knife, slide it back and forth to make a paste. Use immediately in Caesar dressing, pastas, homemade croutons, or roasted veggies for an anchovy-ish flavor. Makes about 1 tablespoon.

The Classic Caesar

Step 2
Optional toppings: Hemp seeds, Shiitake Bae’con (this page) or any plant-based bacon, croutons, roasted chickpeas (this page), fried capers, fresh cherry or grape tomatoes halves, and/or oil-packed sun-dried tomatoes
Step 3
Make the dressing: Use a Microplane to grate the garlic into a medium bowl (make sure to give the Microplane a good whack to release all of the garlic), then add the Vegan Anchovy Paste, mayonnaise, nutritional yeast, lemon juice, vinegar, mustard, Worcestershire sauce, Tabasco sauce, salt, and pepper. Whisk until completely combined. Use immediately or refrigerate in an airtight container for up to 1 week.
Step 4
Make the salad: In a large bowl, combine the romaine lettuce and kale. Add about a quarter of the dressing and toss the greens to make sure all are well coated. Add more dressing a little at a time, mixing as you go, until it’s as dressed as you like—you won’t use all the dressing. Divide the greens among bowls and serve with the toppings of your choice.

Mayonnaise

Step 5
I love empowering people with options! Having lots of delicious, convenient vegan swaps for your favorite foods will prepare you for the most successful plant-based journey—and one that sticks. This soy milk mayo is thick, creamy, made in minutes, and so much better than the store-bought stuff.
Step 6
Soy milk emulsifies better than other dairy-free milks and gives you the thickest, creamiest consistency. If you’re avoiding soy, substitute ½ cup of the liquid from cooked or canned chickpeas (called aquafaba).
Step 7
In a high-speed blender (or beaker if using an immersion blender), combine the soy milk, nutritional yeast, salt, and dry mustard (add the oil now if using immersion blender and blend until thick). Cover and blend on medium-high speed until smooth. Turn the blender off and remove the small-ingredient stopper from the center of the blender top.
Step 8
Turn the blender to medium speed. Very slowly drizzle in the oil through the top to emulsify the mayonnaise. Once you’ve added all the oil and the mayo is thick, add the lemon juice and vinegar and blend for a few seconds, just until incorporated. (I add the acid at the end to allow the mixture to fully emulsify first.)
Step 9
Use immediately or store in an airtight container in the refrigerator for up to 8 days.
Step 10
Tip:
Step 11
If the mayonnaise breaks and looks curdled, don’t panic—even I’ve had my share of broken mayo. Transfer it to a bowl and place it in the freezer for 20 to 30 minutes. Put about half of the broken mayonnaise in the blender, then, with blender running, slowly add 1 cup of fresh oil, a little at a time, alternating with the remainder of the broken mayonnaise, until the mayo thickens (it will be the same consistency, you’ll just have more—not a bad thing!).

Fiesta Caesar Salad with Crunchy Tortilla Strips

Step 12
Make the dressing: Use a Microplane to grate the garlic into a medium bowl (make sure to give the Microplane a good whack to release all of the garlic). Add the Vegan Anchovy Paste, mayonnaise, cilantro, chipotle chiles, adobo sauce, nutritional yeast, lime juice, vinegar, mustard, salt, cumin, and black pepper. Whisk until completely combined. Use immediately or refrigerate in an airtight container for up to 1 week.
Step 13
Make the salad: Prepare the tortilla strips first. Preheat the oven to 350°F. Line a large sheet pan with parchment paper. Arrange the tortilla strips in a single layer on the prepared pan. Bake for 10 to 12 minutes, until just firm. Let cool completely (the tortilla strips will crisp up as they cool).
Step 14
In a large bowl, combine the romaine and kale. Add about a quarter of the dressing and toss the greens to make sure all are well coated. Add more dressing a little at a time, mixing as you go, until it’s as dressed as you like—you won’t use all the dressing.
Step 15
Divide the dressed greens among bowls. Top with black beans, corn, toasted pepitas, and tortilla strips and serve.
Step 16
Tip:
Step 17
Use only 1 chipotle if you are sensitive to heat. If you are a heat-loving person like me, add 1 or 2 extra.

Notes

1 liked
0 disliked
Delicious
There are no notes yet. Be the first to share your experience!