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

Units Scale

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

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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