- Servings: 4
- Prep Time: 20m
- Cook Time: 10m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
- •12 iceberg lettuce leaves
- •4 slices of rye bread
- •12 cherry tomatoes
- •3.1 oz. Parmesan cheese
- •Components of Vegetarian Caesar Salad Dressing: ⅞ c. soy yogurt
- •1-2 cloves of garlic
- •1-2 tsp mustard
- •Juice from ¼ of a lemon
- •Salt to taste
What are the subtleties of making the dressing?
Dressing, as you know, is not only a binder, but also one of the main elements of the salad. There are several nuances that can make your dressing truly original:
Add some greens to the sauce – fresh or dried;
Mix the dressing immediately before using;
Keep the sauce in the refrigerator for no more than 2 days.
I adapted this Caesar salad recipe to make it completely vegan. A creamy dressing of soy sauce, lemon juice and garlic gives a special taste to the salad. It is not just delicious—it is stunning, and we strongly recommend that you try it!
First make the croutons for your Caesar salad. To do this, cut the bread into cubes and spread on a dry baking sheet. To dry the croutons, preheat the oven to 120 degrees C (248F) and place the baking sheet with the bread cubes in the oven for 10 minutes.
Grate the Parmesan cheese on a fine grater.
Cut the cherry tomatoes in half.
To prepare the sauce, squeeze the garlic through a press and mix with yogurt, mustard, salt, pepper and lemon juice in a gravy boat.
To put together the Caesar salad, onto each plate, tear three leaves of iceberg lettuce. Pour the dressing over the lettuce leaves.
Sprinkle salad with Parmesan.
Place croutons on top of the cheese and pour the dressing over the top again.
Garnish the finished Caesar salad with the cherry tomato halves.