Recipes Salads Vegan Caesar Salad with Chicories and Walnuts Be the first to rate & review! When chef Mariela Alvarez developed this salad for Public Records in Brooklyn, she flavored her creamy vegan Caesar dressing with mellow chickpea miso, sweet-tart lemon juice, and maple syrup. Here, we’re tossing jewel-toned chicories in the umami-laden dressing, and toasting walnuts in it, too, for a salty-sweet crunch. Use a white or chickpea miso here; they’re fermented for less time than funkier red misos and won’t overpower the dish. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Updated on February 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Active Time: 25 mins Total Time: 25 mins Yield: 4 Ingredients 1/2 cup extra-virgin olive oil 1/4 cup white miso or chickpea miso (such as Miso Master or South River) 1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice 1 teaspoon pure maple syrup 1 teaspoon ground cumin 3/4 cup walnuts 2 tablespoons chopped drained capers 6 cups mixed bitter greens (such as white Belgian endive leaves and roughly chopped radicchio and/or escarole) 1/4 teaspoon flaky sea salt 1/8 teaspoon black pepper Directions Whisk together oil, miso, lemon zest and juice, maple syrup, and cumin just until blended. Place walnuts in a small bowl; toss with 1/4 cup miso dressing. Transfer walnut mixture to a large skillet, and cook over medium, stirring often, until fragrant, about 1 minute and 30 seconds. Stir together capers and remaining 1/2 cup miso dressing. Toss bitter greens and walnuts with 3 tablespoons (or to taste) miso-caper mixture, and season with salt and pepper. Divide salad evenly among 4 plates. Make Ahead Store prepared dressing in an airtight container in refrigerator up to 3 days. Bring dressing to room temperature and stir before using. Notes Look for white miso and chickpea miso in the refrigerated section of the produce department of your local supermarket or Asian grocery store. Rate it Print