Both my husband and I have an undying love for classic Caesar salad, but he really can’t eat dairy (I mean he does, but he shouldn’t) and I hate to cancel out my greens by smothering them with an unhealthy dressing. This recipe uses cashews and olive oil as the base to give you some healthy fats on your salad. I’m not going to lie and tell you it tastes exactly the same, but this one does deliver the bite and flavors of a good Caesar dressing, without the creaminess.
This salad is one of my favorites to make on a whim since I typically have all the ingredients on hand and just need to pick up some fresh salmon. I have been pretty obsessed with salmon for most of my life, so I love the pairing here, but of course you could substitute any meat you prefer.
Same goes for the bread – I usually use whatever loaf I have at home, which happened to be a rosemary ciabatta on the day I took these photos. Be sure to check back soon for my recipe and tips for baking your own rustic whole wheat bread (my usual)!
Vegan Caesar Salad
Yield: 4 meal-sized salads
For the dressing:
- 1/4 cup roasted cashews
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- Juice from 1/2 lemon
- Salt and pepper, to taste
For the salad:
- 1 pound salmon filet
- 1 tablespoon rosemary or thyme, chopped
- 6 cups romaine lettuce, torn into bite-sized pieces
- 2 large slices of rustic country bread, cubed
- Olive oil
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a small food processor, combine all ingredients for the dressing and blend until smooth. Set aside.
Place the salmon filet on the prepared baking sheet and top with the chopped herbs, salt and pepper. Bake for 10-20 minutes, until the fish is opaque and flakes easily. The baking time will depend on the thickness of your fillet, so watch carefully as it cooks.
Once the salmon has been removed from the oven, reduce the oven temperature to 350°F. Toss the bread cubes with a generous amount of olive oil and salt and spread in a single layer on a baking sheet. Bake for 10 minutes, until the bread is toasted and crisp.
Toss the romaine lettuce with the prepared dressing and top with chunks of salmon and toasted bread.