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Iceberg Caesar Salad with olive bakon & cherry tomatoes

Updated: May 24

Iceberg Caesar Salad with olive bakon & cherry tomatoes

For the Caesar Dressing (makes 3/4-1 cup):

1/2 cup raw cashews, soaked overnight

1/4 cup water

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1/2 tablespoon Dijon mustard

1/2 teaspoon garlic powder

1 small garlic clove

1/2 tablespoon vegan worcestershire sauce (I use Wizard's gluten-free brand)

2 teaspoons capers

1/2 teaspoon fine grain sea salt and pepper, or to taste

For the Nut and Seed Parmesan Cheese:

1/3 cup raw brazil nuts

2 tablespoons hulled hemp seeds

1 small garlic clove

1 tablespoon nutritional yeast

fine grain sea salt, to taste

For the lettuce:

head of iceberg organic wedged

1 ½ cups cherry tomatoes sliced in halves

Olive bakon: 1 cup olives- slice on cone #4

2 T liquid smoke

1 T tamari

1 tsp smoked paprika

Wee bit of maple syrup 


Directions:

Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.

Prepare the dressing: Add the cashews and all other dressing ingredients into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.

Prepare the Parmesan cheese: Add brazil nuts and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.

Prepare the lettuce: cut into wedges

Slice tomatoes

Assemble: Add dressing onto lettuce, olive bakon and tomatoes. Season with a pinch of salt and mix again. Now sprinkle on the Parmesan cheese. Serve immediately.

Olive bakon:

In skillet add chopped olives and other bakon ingredients cook on medium heat. Let cool




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