It’s amazing how easy it is to make your own salad dressings at home with just a few simple ingredients! This vegan Caesar dressing is one of my favorites. A lot of recipes will call for egg yolk or anchovies, which many people do not tolerate well. This recipe uses hummus as a base, and is generally safe for most people with food allergies. You can take it to the next level by also making your own croutons with whatever bread you prefer, including gluten-free or paleo options. I make this regularly for dinners with friends, and consistently get positive reviews!
Ingredients:
For Dressing
· 1 cup plain organic hummus
· 2 Tbsp olive oil
· 1 Tbsp Dijon mustard
· 2 Tbsp lemon juice
· 1 Tbsp red wine vinegar
· 2 Tbsp capers (plus the brine)
· 2 tsp garlic powder
· Salt, to taste
For Salad
· Romaine lettuce or mixed greens
· Shaved parmesan cheese
· Croutons (bonus points for homemade!)
Directions:
1. In a blender, combine all ingredients for dressing and blend until smooth. You can also use a tall jar and an immersion blender.
2. Taste a small amount of the dressing. If the flavor of the hummus is too strong, add a little more of the lemon juice, vinegar, or capers & brine, depending on your preference. Blend and taste again. Continue adding small amounts of whatever seems to be lacking until the taste is satisfactory. Keep in mind that the flavor will not be quite as strong once the dressing is tossed into the salad, so it should taste pretty strong on its own.
3. Prepare the salad greens and toss them with dressing.
4. Top with croutons and parmesan. Serve immediately.
Notes:
· You can prepare the dressing a day or two ahead of time and store in the fridge. It will be thicker when it’s cold, so you’ll want to pull it out of the fridge a couple hours before serving and let it warm until it gets back to the right consistency.
· It’s pretty easy to make your own croutons! Just take a few slices of whatever bread you like (I use a gluten-free bread made with paleo ingredients). Cut each slice into small cubes, then toss the cubes with olive oil, garlic powder, and Italian seasonings. Bake on a cookie sheet at 350 for 15-20 min. Flip them halfway through baking, and check them every few minutes to prevent burning.