If you like creamy, garlicky Caesar salad dressing, pay attention.
This recipe comes from Esther’s Kitchen – Esther being the wonder pig. My embellishments are the kale, chickpea croutons and a sprinkle of nutritional yeast. Get out your blender and let’s get started.
One head romaine lettuce – washed and torn into bite sized pieces
TIP – check prices. It’s December in Canada and a big head of local, organic kale costs less than the imported romaine so this salad is got the nutrition boost of kale. Mmm.
½ cup water
1/3 cup tahini
1/3 cup raw shelled sunflower seeds
Juice of one lemon (about ¼ cup)
1 tsp miso
2-3 cloves garlic
1 medjool date, stone removed
Salt and pepper to taste. I used about ¼ teaspoon each.
Put everything but your salad greens into the blender and blend until creamy. You will have a thick dressing, but it should not be a paste. If it is, add a bit more water and keep blending.
Put your greens in a large bowl. Pour the dressing over top and toss well. I added roasted chickpeas (see recipe below) and a sprinkle of nutritional yeast.
½ cup cooked chickpeas patted dry
1 tsp olive oil
½ tsp salt
¼ tsp each of black pepper, smoky paprika, garlic powder
Toss all the ingredients together in a cup or small bowl. Place on a baking sheet and bake at 400 degrees for about 20 minutes. Let cool before eating. When they are done the chickpeas will be almost melt-in-your-mouth crunchy; they won’t have any chewiness/moisture to them. If they don’t have that texture, roast the chickpeas for another 5-10 minutes.