Vegan Caesar Salad

Make Vegan Caesar Salad with creamy cashew dressing, charred romaine, and golden croutons for a bright, crunchy meal.

Ingredients

• 2 slices whole-grain bread (or gluten-free bread, 2 oz total*)
• ½ garlic clove
• Extra-virgin olive oil spray
• 3 heads romaine lettuce
• 2 radishes (sliced paper-thin)
• 2 tablespoons chopped chives
• 2 teaspoons capers (drained)
• 2 tablespoons hemp seeds
• Sea salt and freshly ground black pepper
• Lemon wedges (for serving)
• ¼ cup microgreens (optional)
• Pinches of red pepper flakes (optional)
• ½ cup raw cashews
• 1 garlic clove
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons capers (drained)
• ½ cup water
• Freshly ground black pepper

Instructions

Step 1: Crisp the Croutons

Preheat the oven to 350°F. Rub each bread slice with the cut side of the ½ garlic clove, then cut into bite-sized cubes. Lightly mist the cubes with extra-virgin olive oil spray, spread them in a single layer on a baking tray, and bake until golden-brown and crunchy, about 10 to 15 minutes, tossing once for even color. Let the croutons cool so they firm up and become satisfyingly crisp before using them to add crunch to the salad.

Step 2: Blend the Creamy Vegan Caesar Dressing

Place the raw cashews, whole garlic clove, fresh lemon juice, Dijon mustard, drained capers, water, and a few grinds of black pepper in a high-speed blender. Blend on high until utterly smooth and thick, with a glossy, pale off-white color and a velvety ribbon when poured. Transfer the dressing into a modern matte grey ceramic bowl so it’s ready for drizzling; rest a small whisk across the rim for a lived-in, credible touch.

Step 3: Char the Romaine and Prepare Vegetables

Slice each romaine head in half lengthwise, pat dry, drizzle a little olive oil and season lightly with sea salt and freshly ground black pepper. Cook on a hot grill or grill pan until pronounced char marks develop on the cut side, 1–2 minutes, then flip briefly to warm the other side. Remove the grilled romaine and let it rest on the painted white surface while you thinly slice the radishes paper‑thin and chop the chives; set capers in a small dish.

Step 4: Assemble the Plates

Lay the slightly warm, charred romaine halves on individual plates or a shared platter, then spoon and drizzle the creamy cashew Caesar from the same matte grey bowl over the leaves so the dressing clings in glossy ribbons. Scatter the golden croutons, paper-thin radish rounds, chopped chives, and a few capers across the greens, building contrasting textures — crisp, creamy, and bracingly fresh.

Step 5: Finish, Garnish, and Serve

Sprinkle the assembled salads with hemp seeds for a soft nutty texture, add delicate microgreens if using, and a light pinch of red pepper flakes for a warm fleck of color. Nestle lemon wedges on the side and place the remaining dressing in the matte grey bowl alongside the plates for passing. Plate composition should feel airy and intentional, highlighting charred romaine, glossy dressing, crunchy croutons, and translucent radish rings.

Notes

• Store dressing in an airtight container for up to 4 days and whisk before using.
• Keep croutons separate until serving to retain crunch; re-crisp in a hot oven if needed.
• Thin the dressing with a splash of water or lemon juice if it gets too thick.
• Use gluten-free bread to make the recipe gluten-free.
• For extra protein, add pan-seared tempeh or crispy chickpeas.