Description
This tahini caesar-style salad with roasted carrot chips is so enjoyable, it has become my go-to plant-based salad when I want something special (and when I just want salad!). What makes it special? It skips the egg yolks, anchovies, and parmesan cheese of traditional Caesar and swaps it with loads of plant-based flavor from tahini, tamari, lemon zest, and more. And then it gets topped with carrot chips for a pop of color. You can sprinkle on extras, like toasted pine nuts and carrot tops, for extra crunch, flavor, or intrigue, too.
Ingredients
Roasted Carrot Chips:
- 2 large carrots (about 9 inches/23 centimeters), scrubbed
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon sea salt
Tahini Caesar-Style Dressing:
- 1/4 cup (60 milliliters) tahini
- Juice of 1 lemon (3 tablespoons)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsweetened jasmine green tea or water
- 1 tablespoon nutritional yeast flakes
- 2 teaspoons Dijon mustard
- 1 teaspoon tamari or coconut aminos
- 1 garlic clove, minced
- 1/2 teaspoon coarsely ground black pepper, or to taste
- 1/4 teaspoon sea salt, or to taste
- 1/8 teaspoon vegan Worcestershire sauce
Crumble Topping:
- 2 tablespoons shelled hemp seeds
- 1 tablespoon nutritional yeast flakes
- 1 1/2 teaspoons packed grated fresh lemon zest
- 1/8 teaspoon sea salt
Salad:
- 14 ounces (397 grams) roughly chopped or torn romaine lettuce (about 2 medium heads)
Optional Add-Ons:
- Whole grain croutons or pita chips
- Toasted pine nuts or roasted sunflower seeds
- Crisp-roasted chickpeas
- Plant-based chicken tenders or nuggets (hint: season with sumac and pepper)
- Drained capers, whole or chopped
- Carrot top leaves
Instructions
- Roast the carrot chips: Preheat the oven to 475°F. Extra-thinly slice the carrots on the diagonal. Add the carrot slices, olive oil, and salt to a large bowl and toss to coat. Arrange in a single layer on a large baking sheet and roast until caramelized, about 9 to 10 minutes.
- Make the dressing: In an 8-ounce/240-milliliter capacity (or larger) jar, shake together the ingredients. (Makes about 5 ounces/150 milliliters dressing.)
- Make the topping: In a small jar or bowl, shake or stir together the ingredients.
- Make the salad: In a large pitcher or mixing bowl, shake or toss together the romaine lettuce and dressing. Add the crumbled topping and shake or toss again.
- To serve: Pour the dressed salad into bowls, top with the roasted carrot chips and desired optional add-ons, and serve.
- Category: Salad
- Cuisine: American, International
Nutrition
- Serving Size: 1 side salad (about 1 1/2 cups each)
- Calories: 170
- Sugar: 3g includes 0g added sugars
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg