Vegan Caesar Salad

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I live for a good caesar salad but wanted a dressing that was diary free. I came across this recipe from Bonberi where she uses dulse (which is a type of seaweed) in her recipe and it really gives that umami flavor that makes caesar so yummy. I have just made one tweak to her recipe since I am often too lazy to use a food processor, so I skip the sunflower seeds and make mine more of a broken vinaigrette (which means mixed with fork or whisk).

For me the salad is all about the dressing, so use whatever type of greens and toppings you like with your caesar salads. I happen to really love kale, red cabbage and fresh heirloom tomatoes from the farmers market! Also, if you don’t like kale, use a lettuce you like!

INGREDIENTS FOR SALAD DRESSING:

  • 2-3 Cloves of smashed garlic
  • ¼ Cup of olive oil
  • ¼ Cup of cold filtered water
  • 3-4 leaves of dulse seaweed (Whole Leaves)
  • Juice of 1 lemon
  • 1 Tbsp of tamari sauce
  • 2 Tbsp of Dijon mustard
  • Freshly cracked black pepper to taste
  • Salt to taste
  • Optional: 2 tsp of nutritional yeast

Directions:

This couldn’t be easier; just combine all ingredients in a small bowl, the only thing that can be tricky is cutting up the dulse .I recommend using a chef knife and cut little ribbons out of it and add into the dressing.