Description
This grilled romaine Caesar salad is topped with a creamy homemade vegetarian Caesar dressing for a delicious side dish.
Ingredients
Units
Scale
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, drained
- 1 teaspoon caper brine
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic, minced
- 1/2 teaspoon vegan Worcestershire sauce
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 2 to 4 tablespoons milk, to thin as needed
- Salt, to taste
Salad
- 2 large heads romaine lettuce
- 1 tablespoon olive oil
- Freshly ground black pepper
- 1/2 cup croutons, homemade or store-bought
- 1/4 cup shaved Parmesan cheese
- Lemon wedges, for serving
Instructions
- Add the mayonnaise, lemon juice, Dijon mustard, capers, caper brine, nutritional yeast, garlic, Worcestershire, onion powder, and black pepper to a food processor. Blend until smooth and creamy.
- Add milk one tablespoon at a time until the dressing reaches your desired consistency. Taste and adjust with additional lemon juice, salt, or pepper. Refrigerate while preparing the salad.
- Preheat the grill to medium-high heat, about 400°F.
- Slice each head of romaine in half lengthwise, leaving the root intact so the leaves stay together. Lightly brush the cut sides with olive oil and season with salt and pepper.
- Place the romaine cut-side down on the grill for 1 to 2 minutes, until lightly charred. Flip and grill 30 to 60 seconds, just until slightly wilted. Remove immediately.
- Arrange the grilled romaine on a serving platter. Drizzle generously with the Caesar dressing.
- Top with croutons, Parmesan, and additional cracked black pepper. Finish with a squeeze of lemon.