Vegan Caesar Salad

This was so good. I don’t need to proselytize further. This tastes just like the Caesar salads I’ve always loved. Tang, tart, garlic bite. YUUUUUUUMMMMMMMM.


Kale worked well. It can hold up to heavier dressings.

Recipe:

2 TBS capers

TBS yellow mustard

TBS vegan mayo

2 garlic cloves

Juice of two lemons

Salt and pepper

Depending on the thickness of the dressing you want, very finely chop capers and garlic. When very fine, douse in juice of one half of a lemon and keep chopping until you almost make a paste. 

Mix mayo, mustard, remaining lemon juice, and salt and pepper in bowl, then incorporate caper garlic paste. Whisk well and adjust thickness with water.

I left mine very thick because I was using kale, but thinner might be better for spinach or arugula.

I thought about adding red pepper flakes, but the garlic and lemon lent themselves to such a nice tang and almost-spice that ended up being very nice.

Enjoy!

Happy Childhood Favorites Made Nicer. 🙂


Again tonight with pesto zoodles. Can’t get enough!!

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3 thoughts on “Vegan Caesar Salad

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