Hello all,
Vegan Caesar Salad
Because my son LOVES Caesar salad
and I just couldn't wait to try this recipe
Nutty Herb Croutons…OK so these are Bread Free Croutons…Crayzee right!
So I served this to the kid without saying a word
He questioned the Croutons….but gobbled them up anyways after I explained…
Me: 'oh honey they are from Oh she glows'
Bodo" 'OH! ok…Thanks mom'
SO these went over without a question. The dressing is creamy and so yummy. The croutons have a great crunch.
As Angela Liddon (author of Oh She Glows) points out you certainly will not look at croutons the same way after trying these…taking the time to make these is time well spent as they store up to a month in a tightly sealed container.
This is a fabulous prep ahead meal for your crazy work week that your whole family will gobble up. Just wash your Romain toss and BOOM
Your the Dinner time hero again!!!! (*sigh* you make it look so easy!)
NOTE: A Prep ahead note is that you will need to soak your almonds overnight.
This creates a creamy texture once you have removed the almond skins. When they are soaked for at least overnight they come off easily. This step is not mandatory but I think makes a real difference in texture.
Nutty Herb Croutons:
1 Tbsp ground flax seed
1 Tbsp extra virgin olive oil
2 cloves garlic
1 Cup raw almonds
2 Tbsp Chopped sweet Onion
2 Tbsp fresh packed parsley, or 1 tsp dried
2 Tbsp fresh packed Basil, or 1 tsp dried
1 tbsp fresh rosemary, or 1/2 tsp dried
1/2 tsp dried oregano
1. Preheat oven to 300. Line large rimmed baking sheet with parchment paper.
2. In a small howl, combine the flaxseed, oil, and two TBSP of water and stir. Set aside for 5 minutes, stirring occasionally, until the mixture has thickened.
3. In a food processor, pulse the garlic to mince it. Add the almonds and process until finely chopped. Add the onion, parsley, basil, thyme. rosemary, oregano, salt, and flaxseed mixture and process until a sticky ball of dough forms.
4. With your fingers, sprinkle small portions of the crouton dough onto the prepared baking sheet, using roughly 1/2 tsp of dough per crouton. Place the croutons 1 inch apart on the baking sheet.
5. Bake for 20 minutes, then gently flip the croutons and bake for 10 -15 minutes more, until golden. Watch the croutons closely neat the end of the baking time to make sure they do not burn.
6. Let the croutons cool on the pan for 10 minutes. They will firm up while cooling. Cool the croutons completely and store in an airtight glass jar for 2 -4 weeks.
Chakra Caesar Salad:
1/2 cup while raw almond
1 whole head of garlic, for roasting, plus 1/2 clove garlic, minced (optional)
1/4 Cup extra virgin olive oil
4 Tbsp fresh Lemon juice
1 tsp Dijon mustard
1/4 to 1/2 tsp fine grain sea salt, to taste
1/4 tsp dry mustard
1/2 tsp black pepper
1. Place the almonds in a bowl and add enough water to cover. Soak for at least 12 hours or overnight. Drain and rinse the almonds. Remove skins.
2. Preheat oven to 425
3. Cut off the top of the garlic head so all the raw cloves are exposed. Remove any losse skin. wrap the head in foil and place it on a baking sheet. Roast the garlic for 35-45 minutes. or until the cloves are soft and golden. let cool for 10-15 minutes until cool enough o handle. Remove foil and squeeze garlic cloves out of their skins and into a food processor.
4. Add the soaked almonds, oil, lemon juice, Dijon mustard, salt, dry mustard, pepper, and 1/4 cup water to the food processor and process until smooth, topping to scrape down the bowl as needed. Add the minced raw garlic if you'd like the dressing to have a more intense garlic flavour- otherwise leave it out.
5. Place the lettuce in a large sale bowl and pour your desired amount of dressing on top. Toss until fully coated. Sprinkle the nutty herb croutons over the sale just before serving.
