Caesar Salad

There are a few good approaches to a vegan caesar. Generally garlic and capers are the essential flavors.

Based on Cafe Flora Cookbook, 2005.

• Coarsely grind 1Tbsp Arame (dry seaweed). Put in a small bowl, cover with 2 Tbsp warm water, soak 10m. (Replaces anchovy. Careful! Strong flavor)
• Blend with:
  • 1 egg worth of silken tofu
  • 6 Tbsp freshly squeezed lemon juice
  • 3 Tbsp freshly chopped garlic
  • 1 tsp ground pepper
  • 1.5 tsp salt
  • 0.25 tsp black salt (egg flavor)
  • 0.5 cup fried capers
  • 1 cup light olive oil
• While blending, drizzle up to another 0.5 cups olive oil to desired texture.

• 1/4 cup drippy tahini (we use Soom tahini)
• Juice from ½ large lemon (about 2-3 tablespoons fresh lemon juice)
• 1 clove garlic, grated or finely minced
• 1 teaspoon very finely diced capers
• 2 teaspoons caper brine (from the jar of capers)
• 1 teaspoon dijon mustard (we love a grainy dijon!)
• 1-3 tablespoons warm water, to thin out dressing a bit to your liking
• Freshly ground salt and black pepper, to taste.

Based on The Best Vegan Caesar Dressing from Ambitious Kitchen.

(To pull)

Based on our favorite pizza place in New York.

• Roughly chopped romaine tossed in (which?) dressing
• Parmesan shreds
• Sourdough croutons (just a handful)
• Halved cherry tomatoes (just a handful)

Based on the recipe from now closed “Plum Chopped” from Capitol Hill in Seattle. Their recipe was from the “Songs in the Key of Life” tour.

• Romaine or kale
• Wayward Caesar (smooth, caper-heavy)
• Crispy chickpeas
• All-season Tempeh
• Halved cherry tomatoes

From the best brunch spot, Madison Valley in Seattle.

• Baby kale
• Flora Caesar (tofu-base, more lemon and pepper?)
• Fried capers
• Large sourdough croutons