Vegan Caesar
Vegan Caesar Salad
¼ cup extra virgin olive oil
2 cloves fresh garlic
2 tablespoons lemon juice
2 tablespoons dulse seaweed flakes
1 teaspoon Braggs Liquid Aminos
5 oz. chopped romaine lettuce
1 cup jicama, julienne cut
1 cup gluten free bread, cubed
Set oven broiler on high. Combine and blend together olive oil, garlic, lemon juice, dulse and Braggs in blender or with handheld immersion blender until smooth and creamy. In large salad bowl, toss romaine lettuce with half of Caesar dressing.
To make gluten free croutons, toss cubed bread with remaining Caesar dressing in separate mixing bowl. Spread bread cubes on sheet pan and place under broiler for 5-6 minutes or until desired crispness. Top salad greens with julienned jicama and croutons to serve.
Serves 4
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Here is a nice comeback salad from my vegan days! This was originally called the Megan’s Vegans Caesar Salad for those of you who remember or who have since converted to vegan life. I have included a gluten free crouton version for those with other sensitivities, however, I like to use the Manna Organics Sprouted Grain bread http://mannaorganicbakery.com/. You can find it in the freezer section at Whole Foods Market or other natural food markets. It is a 100% sprouted grain bread that is high in fiber and is yeast free. It is not specific about being gluten free but they do make gluten free breads for those in need of that.
As far as eating Caesar salad, it was the original recipe by Caesar Cardini that was to be served in whole leaf form and picked up and eaten with fingers. I love to eat salads with my fingers! Call me old school, but the fork doesn’t do salad justice even though it probably looks a bit more refined if eating in public. Go ahead, use your fingers and enjoy every bite!
