Grilled Romaine with Vegan Caesar Dressing
Recipe by Megan Horsley
Ingredients
11
Time
50m
Serves
6
Grill your romaine lettuce and turn the pickiest of salad eaters into salad lovers with this fun take on the classic Caesar salad.
Vegan
Side
Ingredients
1/2 cup
Raw Cashews
4 Tbsp
Extra-Virgin Olive Oil
2
Garlic Cloves
1/2 large
Lemon
1 Tbsp
Capers
1 Tbsp
Dijon Mustard
1/2 tsp
Sea Salt
1/3 cup
Nutritional Yeast
1/4 cup
Water
3
Romaine Hearts
2 slices
Sourdough Bread
Instructions
1
Preheat the grill to medium heat or heat a grill pan on medium heat on the stove.
2
Drain the cashews and add them to a high-speed blender with half of the olive oil, garlic, lemon juice, capers, Dijon mustard, salt, nutritional yeast and water. Blend on high until smooth. Add more water as needed to create a smooth dressing.
3
Brush the romaine lettuce with half of the remaining olive oil and toss the sourdough bread with the remaining olive oil. Grill the romaine lettuce on the cut side for about five minutes or until grill marks appear. Meanwhile, add the sourdough to a small baking sheet and toast on the grill for about three to five minutes, until crispy.
4
Serve the romaine lettuce and drizzle the Caesar dressing over top. Top with the sourdough croutons. Enjoy!
5
Note: You can add vegan parmesan or regular for serving if desired.
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
