This Vegetarian Caesar Salad is a quick, easy and meat-free version of the classic Italian-American dish. Crisp romaine lettuce and soft massaged kale are mixed with a creamy garlic dressing, then topped with Parmesan shavings and crunchy garlic croutons. It's a light but satisfying meal, perfect for a warm day. This recipe shows how you can add your twist to a classic while still capturing the core experience. But why stop here? Explore more salad recipes and global recipes, experiment with flavours, and make them your own!
Ingredients
UNITSIngredients
2 heartsRomaine lettuce
100 gKale
50 gParmesan cheese
100 gGarlic croutons
60 mLMayonnaise
30 mlLemon juice
30 mLOlive oil
3/4 tspYellow mustard
1/4 tsp White vinegar
1 cloveGarlic
5 mLWorcestershire sauce (vegetarian and alcohol-free)
Wash the romaine lettuce and kale thoroughly. Pat dry or spin in a salad spinner. Remove the kale stems and chop or tear both the romaine and kale into bite-sized pieces. Place in a large salad bowl.
Description - Step 2
Massage the Kale
Drizzle the chopped kale with 1/2 tsp olive oil. Using your hands, gently massage the oil into the leaves until they soften and turn glossy. This makes the kale more tender and flavourful.
Description - Step 3
Make the Dressing
In a jar or bowl, combine the mayonnaise, lemon juice, olive oil, yellow mustard, white vinegar, minced garlic, vegetarian and alcohol-free Worcestershire sauce, black pepper and salt. Whisk or shake until smooth and emulsified. Taste and adjust seasoning if needed.
Description - Step 4
Toss the Salad
Pour the dressing over the romaine and massaged kale. Toss well until all the leaves are evenly coated. Let the salad sit for 10 minutes to allow the greens to marinate in the dressing.
Description - Step 5
Add Toppings and Serve
Just before serving, add the shaved Parmesan and garlic croutons to the dressed salad. Give everything a final gentle toss. Divide between serving plates or bowls. Enjoy immediately while the croutons are still crunchy.