This vegan take on a Caesar salad hits all the same notes as the classic: rich, tangy, peppery, savory, garlicky and crunchy. And it does so sans dairy, thanks to the addition of a creamy tahini dressing with a briny hit of chopped capers and soy-roasted broccoli that mimics the umami-funk of anchovies. Toasted walnuts bring some of the nutty flavor of parmesan to the table, and homemade garlic croutons are the crowning crunch of the dish. The whole thing is built on a base of raw, shredded Brussels sprouts which are sturdy enough to make this a candidate for delicious next-day leftovers, a rarity in the salad world.
Ingredients
1 pound Brussels sprouts, finely shredded
1 batch of the very best broccoli (recipe)
1/2 cup walnuts, roughly chopped
For the croutons:
1 1/2 cup torn bread
1 clove garlic, minced
2 Tbsp olive oil
sea salt
For the dressing:
2 Tbsp tahini
1 1/2 Tbsp lemon juice
1 1/2 Tbsp water
1/2 tsp salt
1/2 tsp pepper
2 tsp capers, chopped
Directions
Preheat the oven to 425°.
Toss the torn bread with olive oil and garlic, making sure each piece is well coated. Evenly spread on a baking sheet and bake until browned, about 10 minutes. Toss half-way through to ensure even toasting. Sprinkle with sea salt and let cool.
Toast the walnuts in a dry pan over medium heat until they smell nice and nutty, about 5 minutes.
Combine tahini with water and lemon juice and whisk until well combined. Stir in the salt, pepper and capers.
Finely shred the Brussels sprouts and combine with roasted broccoli and walnuts. Add the dressing and toss well. Plate with garlic croutons on top.
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