Chopped Vegan Caesar Salad with Homemade Croutons

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Savory Recipes

Chopped Vegan Caesar Salad with Homemade Croutons

Caesar salads are the perfect vessel for creamy, delicious toppings and dressings. If you love the vegan Caesar salad with kale but wish it were just a bit lighter, this is the perfect recipe for you. One thing I hope this recipe encourages you to do is make your own croutons—the ones you make yourself will be infinitely better than any you’d buy at a store. They’re so easy to make and you can add whatever spices or flavors you love. This recipe prioritizes garlicky flavor and cooks them low and slow so they get perfectly crunchy.

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Author:

Melissa Ben-Ishay

Ingredients

    For the croutons

    • 4-5 thin slices of sourdough bread
    • 2 tablespoons olive oil
    • 2 garlic cloves
    • 1 teaspoon salt

    For the salad

    • 3 romaine hearts

    For the dressing

    • Juice of 2 lemons
    • 3 tablespoons olive oil
    • 1/4 cup hummus
    • 2 tablespoons Dijon mustard
    • 2 garlic cloves, grated with a microplane
    • 2 tablespoons Castelvetrano olives, finely chopped
    • 1 tablespoon chopped fresh dill
    • 2 tablespoons tahini
    • 1 teaspoon rice vinegar
    • 1/3 cup nutritional yeast
    • 1 teaspoon salt

    Directions

    1. Start by making the croutons.
    2. Preheat the oven to 250F and line a baking sheet with parchment paper.
    3. Cut bread into 1/2" cubes.
    4. Whisk together the olive oil, garlic, and salt in a large bowl. Add the bread cubes and massage it all with your hands to evenly coat the croutons with oil.
    5. Arrange the bread in a flat layer on the baking sheet and bake for 80-90 minutes, depending on the size of the bread. It should be fully dehydrated and crunchy.
    6. Once the croutons are ready, whisk all of the dressing ingredients together in a bowl,
    7. Cut the romaine into thin, 1/2" pieces and toss the romaine in the dressing.
    8. Top with croutons and serve immediately.
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