Grilled Summer Caesar Salads
A classic Caesar salad contains crisp romaine lettuce and croutons tossed in a bold dressing often made with parmesan cheese, anchovies, and raw eggs. For our plant-based version, we turn to capers and vegan mayo for a rich, briny dressing. For an elevated, seasonal twist on this commonplace salad, we grill the lemon used in the dressing, as well as the croutons and avocado. While we love savoring summertime by grilling whenever possible, you can choose to enjoy your salad components fresh.
Nutrition (per serving)
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INGREDIENTS
- 1 ciabatta bread, sliced
- 1 avocado, halved
- 1 lemon, zested and cut in half (divided)
- 1/2 tbsp Dijon mustard
- 1/4 cup vegan mayo
- 1 garlic cloves, peeled and grated
- 2 tbsp vegan parmesan
- 1 tbsp capers
- 2 romaine lettuce heart, chopped
Nutrition (per serving)
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INSTRUCTIONS
Light all grill burners on high. Cover and heat grill until hot, about 5 to 10 minutes. Clean and oil cooking grate. Brush cut sides of ciabatta and avocado with 2 tbsp olive oil and sprinkle with salt and pepper. Place avocado and lemon on grill, cut sides down, and cook, undisturbed, until golden brown, 3 to 4 minutes. Place ciabatta on grill and cook until crispy and golden brown, about 2 minutes per side. (4-serving meal: use ¼ cup olive oil)(TIP: Use can also toast the ciabatte in the oven at 425°F for 2 to 5 minutes.)
Whisk together Dijon, mayo, garlic, parmesan, just half the lemon zest, and capers in medium bowl. Squeeze juice from just 1 grilled lemon half into bowl and whisk to combine. Season to taste with salt and pepper. (4-serving meal: use 2 grilled lemon halves)
Cut toasted ciabatta into 1-inch cubes. Cut remaining grilled lemon half into wedges. Divide lettuce between plates and top with croutons. Scoop grilled avocado flesh from skin in one piece and set on top of salad. Serve with summer Caesar dressing and grilled lemon wedges. Enjoy!
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