Cooked - Romaine And Endive Salad With A Caesar-adjacent, Vegan Tahini Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Romaine And Endive Salad With A Caesar-adjacent, Vegan Tahini Dressing

4.0

For dressing: 2 tablespoons aquafaba (the thick liquid from the top of a can of chickpeas)

Handful of cashews

3 cloves garlic

Peeled

¼ cup tahini

3 to 4 lemons

Juiced and zested

1 tablespoon malt or rice vinegar

1 teaspoon Dijon mustard

1 teaspoon Worcestershire

1 teaspoon maple syrup

Optional

1 to 2 tablespoons nutritional yeast

2 tablespoons imitation heavy cream (Califia has an amazing one)

Onion powder

To taste

Kosher salt

To taste

Freshly ground black pepper

To taste

For salad: 1 large bag romaine lettuce

Cored removed

Sliced in large

Slightly-bigger-than-bite-size pieces (I also love Little Gems here)

2 to 3 endive

Fried shallots

Divided

Fried chickpeas

Divided

Dried chives

Toasted sesame seeds

Toasted

Chopped walnuts

Optional

In the base of a blender of VitaMix or VitaPrep, add aquafaba, cashews, garlic and tahini. Blend well until smooth and rich.
Add lemon zest and juice, vinegar, Dijon, Worcestershire, maple (if using) and blend again.
Add nutritional yeast, non-dairy heavy cream, onion powder, salt and pepper. Blend one more time, taste and adjust for seasoning.
In an especially large bowl, combine lettuce, endive, chives, sesame seeds, and half of each of the shallots and chickpeas. Toss with a few tablespoons of the dressing, top with the remaining shallots and chickpeas, and finish with walnuts, if using.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 115 weeks ago

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