Caeser Salad With Focaccia Croutonsvegan Recipes

CAESER SALAD WITH FOCACCIA CROUTONS(VEGAN)

Caeser Salad With Focaccia Croutons(Vegan) image

To get the briny flavor of anchovies, capers are used. Nutritional yeast replaced Parmesan, miso giving it the traditional flavor. This is easy and oh so good! This has the intesity of a true Ceaser! From Chef Tal Ronnen's The Conscious Cook.

Provided by Sharon123

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 plain focaccia bread, cut into 1/2-inch cubes
3 garlic cloves
1 tablespoon capers, drained
1 cup vegan mayonnaise (or use regular mayo if you wish)
1 tablespoon white miso
2 tablespoons nutritional yeast flakes
1/2 tablespoon light agave nectar
1 cup olive oil
sea salt
fresh ground black pepper
2 small head romaine lettuce, shredded

Steps:

Preheat your oven to 350*F.
Spread the focaccia cubes on a baking sheet and bake for 10 minutes, or until lightly toasted.
Mince the garlic and capers in a food processor. Add the mayonnaise, miso paste, nutritional yeast, agave nectar, and 1/2 cup water and pulse to combine. With the motor running, slowly add the oil in a thin stream. Continure to blend until emulsified, about 1 more minute. Season with salt and pepper.
Place the lettuce and croutons in a large bowl. Drizzle the dressing over the top and toss well to coat.
Serve immediately and enjoy!

Nutrition Facts : Calories 618.7, Fat 60.3, SaturatedFat 8.5, Cholesterol 6, Sodium 377.7, Carbohydrate 18.5, Fiber 8.2, Sugar 5.5, Protein 6.9

CEASAR SALAD WITH ROASTED CAPERS

Ceasar Salad With Roasted Capers image

Just perfect for something out of the ordinary but still familiar. The capers replace the croutons for a more contemporary version. Serve as a side salad or make it more of a meal by topping with some cooked chicken strips & crusty bread and you've got yourself a divine meal! From the Chicago Tribune Good Eating Section, May 19, 2010

Provided by Chicagoland Chef du

Categories < 60 Mins

Time 43m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup large capers, drained, rinsed
1 teaspoon olive oil
1/2 cup olive oil
1 large egg
3 garlic cloves
1/4 cup lemon juice, fresh
1 teaspoon anchovy paste
1/4 teaspoon pepper
1/2 cup asiago cheese, grated, divided
2 heads romaine lettuce, trimmed and torn into bite-size pieces

Steps:

Heat oven to 400°.
Place the capers and 1 teaspoon oil in a small heavy roasting pan.
Roast turning a few times, until crispy, about 18-20 minutes. *WATCH carefully towards the end. Remove from the pan, cool and reserve.
Meanwhile, immerse the egg in a small saucepan of boiling water. Remove the pan from the heat; allow to sit for 10 minutes. Remove the egg from the water; allow to cool about 10 minutes.
Mince the garlic in a food processor. Add the lemon juice, anchovy paste, pepper; process to combine.
Spoon in the egg; pulse until combined. Add 1/2 C oil until emulsified. Pulse in 1/4 C cheese. Taste for seasoning.
In a large bowl, combine the lettuce and capers with the dressing & toss to combine. Add the remaining 1/4 C cheese; toss.

Nutrition Facts : Calories 222, Fat 20.4, SaturatedFat 3, Cholesterol 32.1, Sodium 248.1, Carbohydrate 8.5, Fiber 4.7, Sugar 2.8, Protein 4.3

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