Gimme Caesar Salad
Active Time 15 mins
Servings 4-6
Difficulty 2/5

Go plant-based with this satisfying Caesar salad that brings savory flavor from Gimme Sea Salt Seaweed. The miso and lime is a surprising twist to classic Caesar dressing, adding loads of flavor without egg or anchovy.

Equipment/Tools Needed: Blender or Food Processor

 

Recipe by Amanda Haas

Ingredients

Dressing:

¼ cup rice vinegar

¼ cup water

2 garlic cloves, coarsely chopped

2 Tbsp Dijon mustard

2 Tbsp white miso 

2 Tbsp fresh lime juice

1 tsp salt

1 (.17 oz.) package Gimme Sea Salt Roasted Seaweed

¾ cup neutral vegetable oil, such as canola or avocado

Salad:

4 cups chopped romaine (about 1 romaine heart)

4 cups baby kale

2 cups sourdough or gluten-free croutons

1 (.17 oz.) package Gimme Sea Salt Roasted Seaweed

Instructions

  1. In a blender, blend together the vinegar, water, garlic, mustard, miso, lime juice, salt, and seaweed until incorporated. Add the oil and blend until creamy. You will have 1 heaping cup, which is more than you need for 1 salad. (Extra dressing keeps for 5 days in the refrigerator.)
  2. To serve, toss the romaine, kale, sourdough, and half a package of seaweed together with ½ cup dressing. Garnish by crumpling the remaining seaweed on top. Taste, adding more dressing or salt if desired.
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