Caesar Salad is probably one of the most delicious yet misleading salads there is. Full of unneccessary fats and calories, I was on a quest to make my own version. And boy am I glad! I took some inspiration from a bunch of other amazing food bloggers but as always, I measured it to my own taste. You definitely can’t tame me with recipes when I’m in the kitchen 😉
The caesar dressing is a little to the salty and sour side so you might want to add some sweetnes to the salad mix itself. Aside from the usual greens, I baked some fresh beets and caramelized my own maple walnuts with real maple and a dash of Himalayan pink salt. This, for me, is the perfect combination for the dressing. But each to its own! So if you have other ideas, do give it a try and let me know on instagram!
1 cup cashew nuts, soaked overnight in water
1 tbsp olive oil
1 cup water (or more depending on preferred consistency)
juice of 1 whole lemon
1 tbsp vegan worcestershire sauce (alternative: extra lemon juice)
1.5 tbsp maple syrup
4 cloves garlic
3 tbsp whole-grain mustard
5 drops of Young Living lemon oil (remember not to use any plastic wares!)
1. Drain soaked cashews and throw them into the blender.
2. Blend till crumbly and add the other ingredients and blend again.
3. Taste and adjust to your liking.
4. Add the YL oil last!
Whole lotta greens
Fresh baked beets
Maple-candied walnuts with real maple