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Caesar Salad
By Sarah Eastin Salads & Dressings, Vegetables & Sides
October 26, 2015
This dairy-free and delicious Caesar is a Rouxbe Cooking School recipe.
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Directions
Soak the Cashews
In a medium bowl, soak the cashews for 3 to 4 hours to soften. Strain, reserving the cashews and discard the liquid.
Prepare Dressing
In a blender, place the soaked cashews along with the non-dairy milk, vinegar, garlic, kelp, agave and miso. Blend until smooth. Adjust the sweetness and garlic to taste.
Drizzle dressing over your favorite greens and top as desired.
Optional last minute add-ins: chopped avocado and radicchio.
Recipe Notes:
Store leftover dressing in a sealed container in the refrigerator.
If you want to make your own croutons, toss 5 slices good quality bread, cut into ½ x ½ inch squares with 3 T olive oil and 1 clove finely minced garlic. Spread on a parchment lined baking sheet and bake in a 350 oven for 8 to 10 minutes or until browned.
For a unique twist, grill the romaine lettuce heads for about 5 minutes turning halfway through. After grilling, chop off the cores but do not tear the romaine leaves. Instead, remove the leaves and arrange on individual salad plates. Sprinkle with croutons then drizzle on dressing.
Check out Sarah's blog at http://healgrowblossom.com/
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