This simple vegan salad is a Veggie num num adaptation of the classic Caesar salad. Really not too much like one but, I wanted to create a salad with the crunch of croutons and a creamy dressing plus something added for a sweet/salty balance.
A lovely vegan caesar salad featuring little pieces of crunchy roasted apple, tossed with crispy rye croutons and salad greens all dressed with a truly delicious creamy dressing.
Don’t freak out at the addition of miso here it really adds that lovely salty/sweet flavour that’s needed in a classic Caesar dressing. Of course top with a soft-boiled certified free-range egg and shavings of vegetarian parmesan cheese if you enjoy dairy and eggs!!
And really I should have used lovely cos lettuce but I didn’t have any so by all means try using cos or any lettuce you prefer. It’s the perfect salad recipe to serve for lunch or as a light and tasty side to a vegetarian barbeque or your favourite veggie meal.
Vegan Caesar Salad
Preparation time: 40mins // Serves 2 as a meal – 4 as a side
- 2 medium red skinned apples
- ½ lemon, juice
- good pinch of coarse salt flakes
- 2 large thick slices of rye bread
- 1 garlic clove, peeled and smashed
- 2 tbs olive oil
- ½ tsp paprika
- 150g (5oz) lettuce greens (try cos, baby spinach, rocket, kale etc)
Vegan Ceasar Salad Dressing
- ½ cup egg free mayonnaise
- 2 tbs olive oil
- 2 tbs fresh apple juice
- squeeze of lemon juice
- 2 tbs fresh mint leaves, coarsely chopped
- ¼ tsp white miso paste
Pre-heat the oven to 160°C/320°F
Dice the apples into small cubes, toss in the lemon juice and rock flakes, set aside.
To make the croutons, slice the rye bread into cubes. Heat the olive oil over a medium/low heat in a small frying pan, add the smashed garlic clove and heat through the oil for 1 minute. Add the cubes of bread and toss in the oil for a few minutes, remove from heat and take out the garlic clove.
Pat dry the apple cubes on toweling paper and arrange on a baking tray. Arrange the bread cubes on a separate baking tray. Place both trays in the pre-heated oven. Bake the cubes of bread for around 10 minutes shaking the pan occasionally until golden, remove from the oven and set aside to cool.
Continue to bake the apple for a further 10 minutes watching carefully towards the end to make sure they don’t burn. Once the apple pieces begin to golden remove from the oven and allow to cool and crisp up.
Meanwhile make the dressing by whisking all the ingredients together until well combined and smooth.
Arrange the lettuce greens in a large bowl, toss with the cooled croutons and diced apple. Just before serving toss through the prepared dressing.
For a non-vegan version try topping with a soft boiled free-range egg and shavings of vegetarian parmesan cheese.