I adore this lighter take on the classic NY Times Caesar salad. Blended raw cashews make up the base in this version, along with mustard, miso paste and caper brine to achieve that classic tangy-salty-punchy balance that we love. Crispy roasted chickpeas and hand-torn croutons (optional) add a crunchiness that marries well with the velvety dressing.
INGREDIENTS
FOR THE SALAD:
1-2 pita or flatbread, torn into 1-inch pieces (about 2 cups)
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 (14-ounce) can chickpeas, drained, rinsed and thoroughly dried
1 large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)
1 large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups)
FOR THE DRESSING:
1 cup whole (un-roasted) cashews
1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)
¼ cup nutritional yeast, plus more for serving
¼ cup fresh lemon juice (from 1 to 2 lemons)
2 garlic cloves
2 teaspoons brine from a jar of capers
1 teaspoon Dijon mustard
1 teaspoon white miso paste
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
INSTRUCTIONS
Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.
While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon kosher salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).
In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.