Landscape, side on close-up of Caesar salad with dressing being poured overtop, as seen on Mary McCartney Serves It Up, season 3.
Recipe courtesy of Mary McCartney

Mary's Vegan Caesar

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings



Vegan Chicken Fillets:

Vegan Caesar Dressing:



Special equipment:
an immersion blender
  1. For the croutons: Preheat the oven to 400 degrees F (200 degrees C).
  2. Cut the sourdough loaf in half and tear up the interior soft bread into large bite-size pieces, leaving the crust behind. (The crust is perfect for making breadcrumbs, so don’t throw it away.) Add the torn sourdough pieces to a sheet pan, drizzle over the oil, sprinkle with the oregano, salt and pepper and toss to coat. Bake for 10 minutes, until golden and crisp. Whilst the croutons are baking, cook the vegan chicken.
  3. For the vegan chicken fillets: Fry the vegan chicken fillets in the olive oil in a large nonstick skillet until cooked according to packet instructions. When they are almost ready, add 1 teaspoon of balsamic vinegar to each one to glaze. Remove from the pan and slice into pieces, around 1 inch thick.
  4. For the vegan Caesar dressing: Add the vegan mayo, capers, maple syrup, Dijon, extra-virgin olive oil, tamari, nutritional yeast flakes, white wine vinegar, garlic and lemon juice to a large glass measuring cup and blitz with an immersion blender until smooth and creamy.
  5. For the salad: To a large salad bowl, add the salad leaves, avocado cubes, half of the croutons and around half of the dressing and toss to coat. Transfer to a serving platter, then top with the remaining croutons and the vegan chicken slices. Drizzle over the remaining dressing and serve.