Ingredients
For the salad:
- 3 heads baby romaine (Romana salad hearts or 1 head romaine lettuce), chopped
- Generous handful flat leaf parsley, coarsely chopped
- Generous handful basil leaves, coarsely chopped
- 2 tablespoons coarsely chopped fresh dill
- 4 tablespoons mixed toasted seeds (I used sesame, poppy, hemp, and sunflower seeds)
For the tahini-caesar dressing:
- 2 tablespoons tahini (well-stirred)
- 1 tablespoon grainy Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 cloves garlic, minced
- 1/2 teaspoon coarse sea salt
- Freshly ground black pepper, to taste
- 1/2 tablespoon maple syrup
- 2 tablespoons nutritional yeast
- 4 tablespoons extra virgin olive oil
- 4 tablespoons water, or more as needed
Instructions
- First roast the seeds. In a medium skillet, cook all of the seeds over medium heat, swirling the skillet, until lightly toasted and fragrant, 2 to 3 minutes. Set aside.
- To make the dressing, in a small bowl, combine the tahini, mustard, lemon juice, garlic, salt, pepper, maple syrup, nutritional yeast, and olive oil. Whisk together until well combined, then add the water and whisk until you have a smooth dressing. If too thick to pour, whisk in an additional tablespoon of water.
- To prepare the salad, transfer the chopped romaine to a large serving bowl.
- When you’re ready to serve, drizzle enough dressing over the greens to lightly coat (you might not need all of it, this depends on how much dressing you like). Toss until the dressing is evenly distributed. Add the herbs and toasted seeds and toss again.
- Serve immediately and enjoy!
Nutrition
Notes
- I really like to use romaine hearts for this recipe. Romaine Hearts are the center leaves of Romaine lettuce. Smaller, more yellow, and sweeter, these leaves have a delicious flavor and texture that is perfect for this vegan caesar salad. Plus the stand up well when dressed.
- Wait to dress the salad until you are ready to serve it to avoid the salad leaves becoming soggy.
- Feel free to use your favorite seeds for this recipe. Pumpkin seeds, poppy seeds, hemp seeds, sunflower seeds, black or white sesame seeds, nigella seeds (black cumin) or even buckwheat are also great choices.