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Vegan Grilled Caesar Salad
For the salad:
- 1 head romaine
- EVOO; as needed
For the dressing:
- 1, 14 oz can chickpeas; drained
- 4 cloves garlic
- 1 Tbsp woarm 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
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.
Posted in: Courses, Dietary Considerations, Fall, From the Learning Center, Learning Center, salads, Seasonal, Spring, Summer, Vegan, Vegan Fall, Vegan Learning Center, Vegan Salads, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Salads, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
