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Caesar Salad

  By Sarah Eastin  ,

October 26, 2015

This dairy-free and delicious Caesar is a Rouxbe Cooking School recipe.

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1/2 cup raw cashews

2 to 3 cups warm water (for soaking cashews)

1/2 cup unsweetened almond milk, or other non–dairy milk

2 1/2 T white wine vinegar

1 clove garlic, peeled

1 1/2 T kelp granules

1 T natural sweetener such as fruit paste, agave, or coconut nectar

1 T light soy or chickpea miso

2 T Dijon mustard

1/2 tsp. freshly ground black pepper

1/2 lemon, juiced, to taste


Romaine lettuce or favorite greens


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.

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