This salad is crunchy, fresh, and incredibly simple to make. It also boasts a BIG zesty taste from our 5-minute Caesar dressing. This recipe came about because I wanted to make dinner with minimum effort. The recipe was a collection of random ingredients we threw together, and it worked. Hello, next-level vegan Caesar salad!
What’s the best part? This hearty, plant-based side or entree can be made in just 30 minutes. We’ll show you exactly how to make it!
Caesar Salad: Its Origins
The Caesar salad is believed to have originated in Mexico during the 1920s. ( source). Who knows?!
Caesar Cardini is an Italian immigrant who created the recipe in his Restaurant in Mexico (by accident). Alex Cardini, Caesar’s older brother, claims they made the dish together before its success at Caesar’s Restaurant Bar.
The Restaurant, which is more commonly credited as its originator, still exists. The original ingredients are still used: romaine lettuce, olive oil with garlic, salt and pepper, lemon juice, parmesan cheese, Worcestershire sauce, an egg, and croutons.
Caesar salad is now a popular dish around the world and has undergone many changes. This version isn’t the traditional, but a plant-based salad made with romaine lettuce and a similar garlicky dressing.
- One batch of BBQ Roasted sweet potato croutons (OR two roasted potatoes, which are baked and then chopped).
- The original recipe calls for ten heaping cups of chopped romaine lettuce.
- Parsley, roughly chopped: 1 cup
- You can use 1 cup of carrots that have been shredded or thinly cut.
- 2 Tbsp nutritional yeast ( optional ).
- One cup of plain hummus, either store-bought (or DIY).
- 1 1/2 tsp of spicy mustard (we mixed grainy with spicy, but either one will work).
- 1/2 tsp lemon zest
- Lemon juice 2 Tbsp
- 2 tsp chopped capers
- Caper bringing liquid – 1-2 Tsp
- 3-4 cloves garlic, minced
- Add more salt and pepper to taste.
- Maple syrup – 1-2 teaspoons
- 1 tsp of olive oil ( optional/ omit oil if oil-free)
- If you haven’t already, prepare your BBQ Roasted Sweet Potato Croutons or roasted sweet potatoes. Set aside.
- Prepare dressing in the meantime. Add hummus to a small bowl and add the following: spicy mustard, lemon juice + zest, capers minced + brining liquid, garlic chopped, salt, maple syrup and olive oil. Stir well. Add a few drops of water to make it pourable, and then whisk until smooth and creamy (see photo).
- Add more salt or pepper as desired. You can also add lemon juice to increase acidity, zest of lemon for citrus flavor, garlic minced for flavor, capers for sea flavor, maple syrup to sweeten, or mustard spice.
- Then, prepare the remaining ingredients, including the parsley and carrots shredded. Add all ingredients to a bowl or serving platter, and add sweet potatoes (optional).
- Serve with dressing on the side. The dressing will be better if it is kept apart from the salad greens. Separately store leftovers: the salad will last 2-3 days, and the sauce 4-5 days. This product is not freezer-friendly.