Caesar Salad

I have heard of Caesar salad, but really did not know what it was – except that it is a salad! So, I decided to add to my knowledge. Whenever I check out a new recipe, my first task is to check the list of ingredients – whether I have the actual ingredients or suitable substitutes. So, I landed on the web page of Plant Based Blonde – and was delighted that I could easily replicate this salad. Which I proceeded to do without any delay. My only concern was that there was way too much cashews in the recipe, way over the daily quota of 2 tbsp. But I decided that it was still worth it if I used the dressing sparingly. Which is exactly what I did. And the salad turned out really well.

Caesar Salad

4 cups greens of your choice, roughly torn (I used moringa leaves, parsley, basil and rocket)
1 cup raw cashews
3 tbsp nutritional yeast
Salt to taste
4 pods garlic
6 green olives (I substituted capers with olives as capers are not available in India)
3/4 cup chickpeas
2/3 cup raw cashews, soaked for about an hour
1/4 cup water
1/4 cup coconut milk (or any plant based milk)
1 tbsp lemon juice
1/2 tbsp mustard paste
4 garlic pods
6 green olives
Salt and pepper to taste
Add the raw cashew, nutritional yeast, salt and 2 garlic pods to a blender
Grind to a coarse powder
Set aside
Wash and rinse the chickpeas well
Boil till soft (either on stove top or pressure cooker)
Set aside
Blend all the ingredients for the dressing until smooth and creamy
Add more water if necessary
Set aside
Put the greens into a bowl
Add olives and 2 pods garlic (finely chopped),
Drizzle the dressing
Top with the boiled chickpeas and coarsely ground cashew powder
Serve immediately

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