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Grilled Basil Caesar Salad with Garlic Croutons
For the salad:
- 1 head romaine
- EVOO; as needed
For the dressing:
- 1, 14 oz can chickpeas; drained
- 1 large bunch basil
- 4 cloves garlic
- 1 Tbsp warm water
- 1 cup EVOO
- 1 Tbsp Dijon
- 2 Tbsp balsamic
- Juice of 1/2 -1 lemon
- 3 tsp vegan Worcestershire
- Dash of hot sauce
- Fresh cracked pepper
For the croutons:
- 1 baguette; cut into 1/2 inch cubes
- 3-4 cloves garlic; minced
- EVOO; as needed
- Salt and fresh cracked pepper; as desired
Heat grill to high heat. Drizzle EVOO over the head of lettuce and char on all sides until blackened but still firm. Plate.
In a Cuisinart, combine all ingredients. Puree until smooth and season with salt and pepper to taste.
Preheat oven to 425. Toss bread with olive oil and garlic and spread on a baking sheet. Season with salt and pepper and bake for 8-10 minutes, turning halfway through, until golden brown.
For the salad:
Heat grill to high heat. Drizzle EVOO over the head of lettuce and char on all sides until blackened but still firm. Plate and serve.
For the dressing:
In a Cuisinart, combine all ingredients. Puree until smooth and season with salt and pepper to taste.
Posted in: Appetizers, Courses, Dietary Considerations, Fall, From the Learning Center, Learning Center, salads, Seasonal, Sides, Spring, Summer, Vegan, Vegan Appetizers, Vegan Fall, Vegan Learning Center, Vegan Salads, Vegan Sides, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Appetizers, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Salads, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
