Traditional Vegan Caesar Salad

Ingredients

• 1 headromaine lettuce, washed, dried and torn or chopped into bite-sized pieces
• 1garlic, finely minced or grated on a microplane
• 30 ml (2 tablespoons)olive oil
• 60 ml (¼ cup)vegan mayonnaise
• ½ teaspoonsea salt
• 15 ml (1 tablespoon)lemon juice
• 15 ml (1 tablespoon)red wine vinegar
• 1 teaspoonvegan Worcestershire sauce
• 1 tablespoondrained capers
• 2 tablespoonsnutritional yeast
• 1 teaspoonDijon mustard (optional)
• To tastefreshly ground black pepper
• ½ baguette, cut into 2.5 cm (1-inch) cubes (about 710–950 ml / 3–4 cups)baguette
• 15–30 ml (1–2 tablespoons), as neededolive oil
• 2 teaspoonsfinely minced garlic
• To tastecoarse salt
• To tastefreshly ground black pepper

Instructions

1. 1

   Heat the oven

   Heat the oven to 190°C.

2. 2

   Season the bread

   Put the baguette cubes on a baking tray. Add the olive oil as needed, the minced garlic, coarse salt and freshly ground black pepper, then toss to coat.

3. 3

   Bake the croutons

   Bake until golden and crisp, turning the cubes partway through. Set aside to cool.

4. 4

   Mix the dressing

   Combine the minced garlic, olive oil, vegan mayonnaise, sea salt, lemon juice, red wine vinegar, vegan Worcestershire sauce, capers, nutritional yeast and optional Dijon mustard. Season with freshly ground black pepper and mix until smooth.

5. 5

   Dress the lettuce

   Add the romaine to a large bowl and toss with the dressing until the leaves are coated.

6. 6

   Add the croutons

   Scatter the cooled croutons over the salad and serve.

What is vegan Caesar salad?

Caesar salad is a romaine-based salad associated with Tijuana, Mexico, where it was created by restaurateur Caesar Cardini. This version replaces the traditional egg- and anchovy-based dressing with vegan mayonnaise, capers and nutritional yeast for a creamy, savoury finish.

Crisp leaves, a sharp dressing and freshly made croutons give the salad its familiar contrast of textures. The recipe is credited to Food52.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 7g protein, 36g carbs, 20g fat.

The baguette supplies most of the carbohydrates, while olive oil and vegan mayonnaise account for much of the fat. The romaine, nutritional yeast and bread contribute some protein, but the salad is not especially protein-rich on its own; serve it with tofu or beans to make the plate more balanced.

The dressing ingredients

Creamy base: vegan mayonnaise gives the dressing body and helps it cling to the romaine.

Savoury notes: capers, vegan Worcestershire sauce and nutritional yeast build a salty, savoury flavour without anchovies.

Bright finish: lemon juice and red wine vinegar cut through the richness. Dijon is optional, but adds a little extra pungency and helps bring the dressing together.

Getting crisp croutons

Even cubes: cut the baguette into similarly sized pieces so they toast at roughly the same rate.

Oil and garlic: toss the bread well so the cubes are lightly coated, not saturated. Keep an eye on them as they bake, since small pieces can brown quickly.

Tossing the salad

Dry leaves: dry the washed romaine thoroughly so the dressing adheres instead of sliding off with excess water.

Just before serving: dress the leaves shortly before eating to keep them crisp, then add the cooled croutons at the end.

How to tell when it is ready

Croutons: look for golden edges and a crisp feel; they will firm up further as they cool.

Romaine: the leaves should be lightly coated rather than weighed down. Taste a dressed leaf and adjust the pepper or salt if needed.

Serving ideas

Serve the salad straight away as a starter or side. For a more filling meal, pair it with grilled tofu, beans or another protein, and add extra vegetables if desired.

Recipe notes & tips

• Dry the romaine well before dressing it.
• Start with the smaller amount of crouton oil and add more only if the bread looks dry.
• Taste the dressing before adding it all; capers and vegan Worcestershire sauce can be salty.
• Let the croutons cool before adding them so they stay crisp.
• Dress the salad just before serving for the best texture.

Variations

• Add tofu: top with crisp or grilled tofu for a more filling salad.
• Use another vinegar: swap red wine vinegar for cider vinegar for a slightly different tang.
• Add extra capers: chop a few more into the dressing for a stronger briny flavour.
• Make it gluten-free: use gluten-free bread and check that the Worcestershire sauce is suitable.
• Add tomatoes: serve with halved cherry tomatoes for a fresh, juicy contrast.

Common mistakes to avoid

• Wet lettuce: excess water dilutes the dressing; dry the leaves thoroughly after washing.
• Soggy croutons: adding them too early softens them; scatter them over the salad just before serving.
• Uneven bread cubes: pieces of very different sizes toast at different speeds; cut them as evenly as you can.
• Too much oil: heavily saturated bread can turn greasy rather than crisp; add the oil gradually.
• Overdressing: too much dressing can weigh down the leaves; toss in some first and add more to taste.

How to store

Keep undressed romaine, dressing and croutons in separate airtight containers in the fridge for up to 2 days. Store croutons at room temperature in an airtight container and use within a few days; they are best freshly made. Once dressed, the salad is best eaten straight away and does not reheat well.

Frequently asked questions