Ultimate Vegan Caesar Salad with Crispy Eggplant Croutons
Servings: 2-4
Ingredients
For the Caesar Dressing:
- 3/4 cup Tahini
- 1/2 cup Water
- 1/2 cup Olive Oil
- 1 tablespoon Dijon Mustard
- 2 tablespoons Nutritional Yeast
- 1 teaspoon Red Wine Vinegar
- 1 teaspoon Vegan Worcestershire Sauce
- Juice of 2 medium Lemons
- 1 large Garlic Clove
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
For the Eggplant Croutons:
- 1 large Eggplant, cubed
- 1/4 cup Cornstarch
- 1/4 cup Garbanzo Bean Flour
- 1 tablespoon Garlic Powder
- 2 tablespoons Oil (Avocado or Vegetable preferred)
- 1 teaspoon Salt
- 1 teaspoon Parsley
- 1/3 cup Avocado Oil for frying
Salad Base:
- 2 large heads Romaine Lettuce, chopped or torn
Instructions
- Preheat Oven & Prepare Eggplant: Set your oven to 375°F. Cube the eggplant and place on a baking sheet lined with parchment paper. Drizzle with oil and sprinkle with half the garlic powder, salt, and parsley. Toss to coat and bake for 10 minutes.
- Make the Dressing: Combine tahini, water, olive oil, Dijon mustard, nutritional yeast, red wine vinegar, vegan Worcestershire sauce, lemon juice, garlic, salt, and pepper in a blender. Blend until smooth. Adjust seasoning with more salt and pepper if needed.
- Fry Eggplant Croutons: While the eggplant is baking, heat avocado oil in a cast iron or frying pan over medium heat. Mix cornstarch, garbanzo bean flour, remaining garlic powder, and salt in a medium bowl. Toss the slightly cooled, baked eggplant in the flour mixture to coat. Fry in hot oil for 2-3 minutes, turning occasionally until all sides are golden and crispy. Remove and drain on paper towels.
- Assemble the Salad: In a large salad bowl, toss the chopped romaine lettuce with the prepared dressing. Top with crispy eggplant croutons.
- Serve and Enjoy: Dish up this delicious vegan Caesar salad, topped with innovative eggplant croutons for a satisfying crunch. Perfect for a healthy lunch or as a side at dinner.
