Did you hear last week’s Good News? The Caesar Salad turned 100! Feliz Compleaños, Caesar. You may be wondering, why a Spanish congratulations to a salad most famously eaten in Italian restaurants? Because it was invented in Mexico. By an Italian immigrant, Caesar Cardini.
In honor of the Caesar’s Centennial, I’m gifting you my two favorite non-fishy, non-dairy, uber-umami, Caesar dressing recipes. Both are thick and creamy, which makes them happiest coating sturdy greens like kale and/or romaine. Unlike the original, neither has any cholesterol, are chock full of “good” fats and copious amounts of fiber, anti-oxidants, and protein. Which is why I Hail Caesar!
Must-Try Plant-Based Caesar Dressings:
World’s Best Sunflower Seed-Based Caesar Dressing: The most difficult part of making this dressing is remembering to soak the sunflower seeds overnight. Once that’s done, just toss them into a food processor with garlic, lemon juice, capers, olive oil, and a couple more cheesy, Caesar-y ingredients, and you’ve got yourself a rich and tangy lunch or supper side. (Note: The recipe calls for “vegan” Worchestershire sauce; all the bottles I checked in the store were vegan, though not specifically marked as such).
Creamy Cashew-Based Caesar Dressing: A few years ago, New York Times Cooking published a 5-star Vegan Caesar Salad recipe. This is a riff on that — less complicated, fewer ingredients, and every bit as creamily delicious. Which is why I give this one 6 stars.
Lighter Dressings for Dainty Leaves
(Picking lettuce leaves in my home garden)
Lettuce is shooting up in my garden, and I can’t get enough of it. Last year, we went a bit overboard with the romaine. This year, I’m happily inundated with “gourmet lettuce mix,” a blend of daintier lettuces, some tall and red, others curly, light green. Keeping up with my lettuce requires at least one jar of a light, fresh dressing in my fridge at all times. Here are my two favorites:
Honey-Lemon Thyme: In 5 minutes you can have a lemon-fresh, herbaceous, slightly sweet dressing that will impel you to eat more greens. I’ve lost track of how many dinner party guests have asked for this recipe – all are stunned by its simplicity when I recite it by heart.
Everyday Oil-Free Dressing: 4 ingredients, 5 minutes, no oil. Case made for never buying bottled dressing again.
Protein Power Salads
When I’m eating salad and only salad for lunch, I tend to choose one that has extra fiber and protein, to get me through the day. A tiny ping of hunger at 4 p.m. is normal, and easily quashed by my go-to snacks, hummus on crackers, or dairy-free yogurt with a splash of maple syrup and blueberries. But if I lunch only on dainty lettuces, those pings morph into pangs, strong enough to catapult me out of my desk chair into the kitchen, in search of any easily accessible carb (tortilla chips, pretzels, leftover pasta, you get the point). Once in a while that’s okay, but as a habit, not so much. Adding grains and/or beans to my lunch time greens gives me the staying power I need to snack thoughtfully, and avoid feeling hangry towards the end of the day.
Lentil Salad with Arugula and Herbs: The versatility of this lentil salad makes it a star. It calls for adorable (and fast-cooking) French green or Black Beluga lentils, but brown work as well. Don’t have a shallot? Use an onion. The arugula is a must, but whichever herbs you use will make the dish sing. Chef’s choice: Parsley, basil, mint, any herb you love .. or need to use up.
Simple Quinoa Black Bean Salad: This southwest-inspired salad checks all the boxes: refreshing, colorful, 30-minutes to prep, enough fiber and protein to fill you up, and travels well. Take it on your next road trip, to a BBQ, or picnic. Your friends will say muchas gracias.
Mouthwatering Bean Salad: Chickpeas, kidney beans, black beans, yes ma’am! Diced cucumbers provide a cool crunch, fresh basil adds herb-liciousness, and a smidgeon of maple syrup, freshly squeezed lemon, and balsamic vinegar put this salad over the top.
Ode to Orzo Salads
I love orzo. Why? It’s tiny and light with a satisfying bite. Mostly, I love that orzo mixes well with anything I ask it to mix with — spicy arugula, chickpeas, lemons, pine nuts, etc., etc. Move over penne and fettuccini, there’s a new kid in town!
Pesto Orzo Pasta Salad: I’m having this for dinner tonight. If I could, I’d have it for dinner every night. I’m in love with this salad. (And so is my friend Anne, a woman who eats whatever she’s served, plant-based, or not, unless it involves tofu. I’m working on that last piece).
Lemon Orzo Pasta Salad: Okay, I changed my mind. I’m having this for dinner tonight. If I could, I’d have it for dinner every night. I’m in love with this salad. (And the next time my friend Anne comes to dinner — see above — I’m going to make it for her. Because I’m certain she’ll love it, too).
I love this post! Thanks for all the salad and dressing recipes. Now I know what I’ll do with the big bag of sunflower seeds that I recently bought…. Caesar salad dressing coming right up!
Just made it today. A little goes a long way. It gets thick overnight, so just add water as needed each day. YUM.