A couple of years back we took a cruise with my parents and my brother’s family. We had never been on cruise, didn’t really know what to expect and honestly didn’t think we would like it as much as we did. It helps we went on a pretty awesome ship – Royal Caribbean’s Allure of the Seas. But it was on that ship that I found out about my son River LOVE of Caesar salads. Each dinner he would order a Caesar salad. Then a couple of nights into the cruise when after dinner the dessert menus were given to us, River asked if he could, instead of dessert, have another Caesar salad. I am guessing that request was one of the oddest our waiter has ever received. So from that night on River started and ended his dinner with a Caesar salad.
The reason that I never knew about River’s love of Caesar salads is because I never make them. I’m lactose intolerant so I can’t eat them. But I found a recipe in my vegan cookbook for Caesar salad so I had to try it out! The recipe came from:
To make the salad I first made the dressing. I took silvered almonds and placed them in hot water for 15 minutes.
Then I placed the almonds and the liquid into my food processor with garlic, olive oil, lemon juice, Dijon mustard, rice vinegar and capers.
I processed until smooth and whala! Vegan Caesar dressing!!!
I then made croutons. I took old bread and chopped it into bite size pieces. I tossed the bread in olive oil, lemon juice, garlic powder, dried thyme, paprika and salt.
I spread the bread on a baking sheet and cooked for 20 minutes (flipping once).
Sadly my bread ended up way burnt, so I’ve adjusted the cook time in the recipe below.
I took a head of romaine, cleaned and chopped it. Then tossed the lettuce in the dressing and topped with (burnt) croutons.
How did it taste: Granted I haven’t eaten a real Caesar salad in over 20 years, but this tasted just like I remembered Caesar dressing tasting. It’s so strange – in a really good tasty way! Matt confirmed that it really did taste like Caesar dressing and even had others at his work try it. And even though the croutons were burnt they were still pretty tasty! I have to say Thug Kitchen’s cookbook is one of my favorites, and is a top seller on Amazon, so I highly recommend it!
- 1/3 cup silvered almonds
- 1/3 cup hot water
- 2 cloves garlic, roughly chopped
- ¼ cup olive oil
- 2 TB lemon juice
- 1 tsp Dijon mustard
- 1 tsp rice vinegar
- 1 TB capers
- Place almonds in a small bowl with hot water. Let it stand for 15 minutes.
- Place almonds and liquid in a food processor with garlic, olive oil, lemon juice, Dijon mustard, rice vinegar and capers. Process until smooth.
- yields enough dressing for 1 large head of romaine
- 3-5 slices of day old bread (enough to yield 2 ½ cups when chopped into bite size pieces)
- 1 ½ TB olive oil
- ¾ TB lemon juice
- ¾ tsp garlic powder
- ½ tsp dried thyme
- 1/8 tsp paprika
- 1/8 tsp salt
- Preheat oven to 400F
- Cut up bread into bite size pieces and put in a large mixing bowl.
- In a small bowl mix together the remaining ingredients. Once mixed, stir into the bowl with the bread.
- Spread bread in single layer on a baking sheet. Place in the oven and cook for 10 minutes, flipping once.