Vegan Caesar Salad Recipe

It's come to this. Not only am I annoying family with my vegan pretentions, I'm spreading it to friends and neighbors.

Last night I brought a veganized Caesar Salad that was slurpped up with nary a quibble. (We have polite friends.)

I'm mad for this, no doubt because it has none of the low-fat virtues of some vegan recipes. It has the creamy texture of a great Caesar without incorporating anything creepy like fake cheese or cream. And, for those of you with anchovy aversions--this is a no fish dish. (This recipe was inspired by this flavor-packed version here.) Bon apetit!

Veganized Caesar Salad


1 head Romaine lettuce

4-5 slices dark rye bread, toasted or stale

1-2 cloves garlic

olive oil


1/2 cup good quality olive oil

1/2 fresh lemon

1/2 avocado

1 heaping TBS capers

1 TBS red wine vinegar

1 small raw clove garlic

1 scant TBS Dijon mustard

Kosher salt and Tobasco to taste


Wash, dry and tear lettuce.

Cut toasted/stale bread into 1-inch cubes. Heat olive oil and garlic in skillet and toss in bread cubes, stirring for several minutes over medium heat.

For the dressing, toss all ingredients into the blender and combine on a low speed.

Toss together with lettuce until lettuce is well covered with dressing. Add croutons. And chow down!

Notes: I've wondered about adding two or three TBS of nutritional yeast as a grated parmesan cheese substitute, but have yet to try. Also if you want a fishier dressing, you might add a pinch or two of dulce flakes to the dressing ingridients, but haven't given this the taste test either!



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