Artichoke Caesar Salad with Cashew Caesar Dressing
This is a plant based version of a traditional caesar salad and you won't be disappointed! The dressing on the salad is tangy from the lemon, and mustard and the creaminess from the cashews. It is reminiscent of the traditional dressing with the addition of the artichoke brine. This dressing can also be made nut free! Delicious!
Servings: 4 Servings
Equipment
- 1 Large Low Salad Bowl
- 1 High Speed Blender
Ingredients
Salad Ingredients
- 2 Med Romaine heads of lettuce, thinly sliced
- 1 -14 oz can Artichoke Quarters, reserve the liquid
- 1 -14 oz can Chickpeas, rinsed and drained
- ½ Small Red Onion, thinly sliced
Dressing Ingredients
- 1 C Cashews, soaked (soak the cashews in hot water for a minimum of 1 hour)
- 5 TBSP Water
- 4 TBSP Artichoke brine
- 4 TBSP Lemon juice, fresh squeezed
- 2 TBSP Dijon Mustard
- 1 tsp Garlic, granulated (adjust amount to preference)
- 14-1/2 tsp Black Pepper
Instructions
Salad Instructions
- Layer the salad ingredients in a large low serving bowl, Start with the lettuce, then the artichokes, then chickpeas and onions.
Dressing Instructions
- Add all of the salad dressing ingredients to a high speed blender. Process for a few minutes on high. Stop and scrape down the sides. Process again on high for a few minutes or until the dressing is smooth.
- If the dressing consistency is too thick for you, add 1 additional TBSP of water at a time and process until you reach the desired consistency.
Notes
*** To make the dressing nut free, simply substitute raw unsalted sunflower seeds for the nuts!
This is a plant based version of a traditional caesar salad and you won’t be disappointed! The dressing on the salad is tangy from the lemon, and mustard and the creaminess from the cashews. It is reminiscent of the traditional dressing with the addition of the artichoke brine. This dressing can also be made nut free! Delicious!