superfood caesar with crunchy nut topping

Summer is upon us and that means outdoor BBQ’s and intimate gatherings with friends and family. Well, we can dream, right?! As everyone else, I am hoping we will start to see a shift in “covid-life” as we have known it the past 14 months. But even if our tables are filled with our immediate bubbles, we can still make the spread special and nourishing.

We have all had that “perfect Caesar salad”, but it all comes down to the dressing, am I right?! I used to just use a garlic chive cashew cream cheese, blend it with a bit more lemon and garlic and nut milk and call it a day. It did the trick but it was always missing something. This one totally hits the spot! If you want it a bit more rich and creamy, add vegannaise or regular mayo.

Heres to many late summer nights spent with friends, gathered around a picnic blanket or patio table.

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superfood caesar with crunchy nut topping

Serves 4

ingredients:

1 cup chiffonade swiss chard

1 cup chiffonade kale

2 cups shredded Brussel sprouts (can be done on a box grater or mandolin)

a few nut/seed crackers to crumble over the top (my favourite brand is “Seedz”)

optional: shaved parmesan and a boiled egg

vegan tahini caesar dressing:

1/2 cup cashew cream*

1/4 cup oil (flax oil for the health benefits of omega 3’s or you can use extra virgin olive oil)

3 Tablespoons lemon juice

2 Tablespoons tahini

1 Tablespoon nutritional yeast

3 teaspoons minced garlic

3 teaspoons capers

2 1/2 teaspoons dijon mustard

1/2 teaspoon sea salt

2 Tablespoons water

(for a richer, creamier dressing, add 2 Tablespoons vegan mayo or regular mayo)

directions:

In a food processor, blitz all dressing ingredients together and set aside.

Mix together the Swiss chard, kale, and Brussel sprouts in a large bowl. Toss with the dressing.

Top with crumbled nut crackers, shaved parmesan (if you like!), and a boiled egg.