Say it with me: No anchovies, no Parmesan, no eggs, but all the flavor.
, I had a moment of clarity: There's absolutely no reason why the things that make Caesar salad so addictive can't come from vegan ingredients.You'll start with olive oil and lemon juice, just like you would for a classic Caesar—with an extra hit of lemon zest for even more zing.
A generous amount of white miso stands in for the umami-packed anchovies and Parm, and also delivers a welcome dose of creaminess without the need for egg yolks. Capers and cumin adds earthiness instead of garlic, and the merest dash of maple syrup helps pull all the flavors together.I would never deny the brilliance of croutons, but I can't ignore the inspired idea to toss walnuts in a bit of the vegan Caesar dressing and toast them in a pan until toasty and infused with Caesar flavor. And deploying a range of chicories—just a fancy term for whatever Belgian endive, radicchio, or escarole you can score at the market—delivers crunch along with a nuanced bitterness that romaine just can't compete with.Once you combine your salad greens with the dressing and the crunchy walnuts and take a bite, you'll be surprised by how easily the salad masquerades as a classic Caesar. It's ideal for serving at dinner parties or bringing to potlucks that tend have folks with a mix of eating styles. And save that extra 1/4 cup of dressing. It's equally delicious drizzled over simply steamed vegetables or tossed with cooked grains. The best endorsement for this vegan salad? It's so delicious on its own merits that I already have plans to serve it alongside roast chicken.
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