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In this plant-based Caesar salad, Whitney Tingle and Danielle DuBoise replace the Parmesan cheese with a nutty crumble of almonds, hemp seeds and nutritional yeast. The anchovies in the creamy dressing are also swapped out for dried dulse, a savory, briny seaweed. Slideshow: More Caesar Salad Recipes 

Whitney Tingle
Danielle DuBoise
February 2017

Gallery

Credit: MICHAEL TUREK

Recipe Summary test

total:
1 hr
Yield:
8
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Ingredients

CRUMBLE:
DRESSING:
SALAD:

Directions

Instructions Checklist
  • Make the crumble In a food processor, pulse all of the ingredients until the mixture resembles fine crumbs. Transfer the crumble to a small bowl and season with salt. Wipe out the food processor.

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  • Make the dressing In the food processor, puree all of the ingredients with 2 tablespoons of water until smooth. Season with salt and pepper.

  • Make the salad Preheat the oven to 450°. In a large bowl, toss the brussels sprouts with the olive oil and season with salt and pepper; spread on 2 large rimmed baking sheets. Roast the sprouts, rotating the pans from top to bottom halfway through baking, until crisp-tender and lightly browned in spots, about 10 minutes. Let cool slightly.

  • In a large bowl, toss the brussels sprouts with the kale, half of the dressing and 2 tablespoons of the crumble. Serve with lemon wedges, passing the remaining dressing and crumble at the table.

Make Ahead

The crumble can be refrigerated for up to 2 weeks and the dressing can be refrigerated overnight.

Notes

Nutritional yeast is a nutty-tasting vegan seasoning. Dulse is a red seaweed that has a faint bacon-like flavor when dried. Both ingredients can be found at Whole Foods and on amazon.com.

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