Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Vegan Caesar Salad with Crispy Capers
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 279
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 457 mg
Our plant-based Caesar salad covers all the flavor bases of the original, and then some. A classic Caesar gets savory umami from anchovies, Parmesan and Worcestershire and richness from egg yolks. We created an easy protein-packed dressing in the food processor of silken tofu, nutritional yeast and vegan Worcestershire sauce along with the traditional lemon and garlic. This velvety, super-flavorful dressing joins sourdough croutons and a unique garnish of crunchy fried capers for a satisfying salad that’s deliciously vegan.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 279
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 457 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Tear the bread into bite-size pieces; you should have about 3 cups. Toss the bread with 2 tablespoons oil, 1/2 teaspoon kosher salt and a few grinds of black pepper on a sheet pan. Bake until toasted but still somewhat soft, about 15 minutes.
- Meanwhile, heat the remaining 1/2 cup oil in a small saucepan over medium-high heat until hot, about 2 minutes. Line a plate with paper towels and set aside. Using a small sieve, drain the capers, reserving the brine. Pat the capers with a paper towel until they are mostly dry. Once the oil is hot enough (if you add a test caper to the oil and it sizzles or pops, your oil is hot enough), add the capers and fry until crisp, about 5 minutes.
- Drain the oil through the sieve into a heatproof bowl and cool slightly, about 10 minutes. Place the fried capers on the prepared plate to drain. Whisk the caper brine into the warm oil.
- In the bowl of a food processor, combine the tofu, nutritional yeast, lemon juice, garlic, mustard, Worcestershire, 1/4 teaspoon salt and 1/2 teaspoon black pepper. Process until smooth. With the motor running, drizzle in 2 tablespoons of the caper oil and brine mixture until silky smooth. (See Cook’s Note.)
- In a large bowl, toss the romaine with 2/3 cup of the dressing and the croutons. Taste and adjust the seasoning with salt and pepper or dress the lettuce with more dressing if desired. Top with crispy capers and a few more grinds of black pepper and serve.
Cook’s Note
If there is extra caper oil and brine mixture leftover, use it in a vinaigrette, dip bread into it or coat vegetables with it.
