In Strong Defense of Molly Yeh’s Popcorn Salad Recipe

Cookbook author, Food Network host, and Food52 resident Molly Yeh has effectively shaken the internet with her recipe for crunchy snap pea popcorn salad. Naturally, we couldn’t be happier for her or more excited to test out this tantalizing-sounding co…

Cookbook author, Food Network host, and Food52 resident Molly Yeh has effectively shaken the internet with her recipe for crunchy snap pea popcorn salad. Naturally, we couldn't be happier for her or more excited to test out this tantalizing-sounding concoction ourselves (though whether or not popcorn salad sounds tantalizing is, again, notably subjective).

Popcorn salad isn't a novel concept—it's existed in its traditional mayo-coated, vegetable-studded form across the midwest for untold decades (though scores of midwesterners weighed in to say they'd never heard of it until the recipe made its way into headlines). In fact, adding an acidic dressing to a puffed grain is commonplace in plenty of food cultures—think Indian chaat and Ecuadorean or Peruvian ceviche—and adding a liquid element of any kind to a puffed grain frequently results in a texturally pleasing crunchy-soggy hybrid that keeps us going back to the cereal box.

Read More >>

Classic Wedge Salad

There’s something about the wedge salad that satisfies every time! This recipe breaks down all the elements of this classic side dish. Classic is classic for a reason, and the classic wedge salad does not disappoint. Every time we serve it, people ooo and ahh. Because it really is perfection: the crunch of iceberg lettuce against the creamy, savory blue cheese dressing just makes sense. Not to mention it looks stunning! There’s a reason this salad has been impressing us all for 100 years. It’s our favorite to serve with a grilled dinner or sheet pan salmon and asparagus. How do we make it? Here are all the classic elements: and of course, we’ve put our spin on it. What’s in a wedge salad? The first recipe for an iceberg lettuce wedge salad was printed in 1916 in the book Salads, Sandwiches and Chafing Dish Recipes by Marion Harris Neil. It was called “Lettuce Salad with Roquefort Dressing” and calls for smothering lettuce hearts with a creamy blue cheese dressing and hard boiled egg whites cut into rings. Not quite what the salad looks like today! In the 1950’s, the wedge salad took on the blue cheese crumbles and bacon […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

There’s something about the wedge salad that satisfies every time! This recipe breaks down all the elements of this classic side dish.

Wedge salad

Classic is classic for a reason, and the classic wedge salad does not disappoint. Every time we serve it, people ooo and ahh. Because it really is perfection: the crunch of iceberg lettuce against the creamy, savory blue cheese dressing just makes sense. Not to mention it looks stunning! There’s a reason this salad has been impressing us all for 100 years. It’s our favorite to serve with a grilled dinner or sheet pan salmon and asparagus. How do we make it? Here are all the classic elements: and of course, we’ve put our spin on it.

What’s in a wedge salad?

The first recipe for an iceberg lettuce wedge salad was printed in 1916 in the book Salads, Sandwiches and Chafing Dish Recipes by Marion Harris Neil. It was called “Lettuce Salad with Roquefort Dressing” and calls for smothering lettuce hearts with a creamy blue cheese dressing and hard boiled egg whites cut into rings. Not quite what the salad looks like today!

In the 1950’s, the wedge salad took on the blue cheese crumbles and bacon bits that are traditional in today’s salad. By the 1970’s, it became popular at steakhouses where it still is today. Most restaurants and chefs these days like to put their own creative touches on wedge salads (which we’ll cover below). The basic elements of a classic wedge salad are:

  • Iceberg lettuce
  • Blue cheese dressing
  • Tomatoes
  • Chives
  • Bacon
Wedge salad recipe

Try smoky breadcrumbs in place of bacon!

For our spin on the classic wedge salad, we’ve created an innovation instead of the traditional bacon: smoky bread crumbs! You can use breadcrumbs to add the crunchy element that bacon provides, and season them to add a hint of the smokiness of bacon. It’s a fun way to get creative with your wedge salad (and makes it vegetarian). You’ll simply toast the breadcrumbs in a skillet with olive oil and spices until they’re golden, about 3 minutes. Here are the spices you’ll need:

  • Smoked paprika: Also labeled as pimentón at the grocery store, it’s a smoked version of sweet paprika and adds a hint of smoke to everything it touches. It’s worth seeking out here! (Use leftovers for all these smoked paprika recipes.)
  • Onion powder
  • Garlic powder
  • Salt

A fresh spin on blue cheese dressing

This wedge salad uses our favorite blue cheese dressing recipe: classic with a modern spin! Here are a few of the features of this dressing that makes it a go-to:

  • Uses Greek yogurt! Combining the standard mayonnaise with Greek yogurt helps to reduce the calories but still keeps the deliciously creamy texture.
  • Easy to whisk up. This one takes just a few minutes to make! You’ll mash the blue cheese crumbles with a bit of vinegar, then mix it together with the yogurt, mayo and spices.
Wedge salad

Don’t like blue cheese? A few options

Blue cheese is a strong flavor, and we know several people in our immediate circle who aren’t fans. You too? You can mix things up in the wedge salad and use a different salad dressing. Then top with feta cheese crumbles! Here are a few ideas for alternate dressings:

  • Ranch dressing: Try our best Ranch Dressing! It also uses Greek yogurt. You can even add a little smoked paprika to make Smoky Ranch.
  • Feta dressing: Simply make the blue cheese dressing below but use feta cheese instead of blue cheese.
  • Thousand island: Who doesn’t love Thousand Island? It’s not classic for a wedge salad, but still tasty!
Wedge salad

Cutting the wedges in wedge salad

Last up: there are a few things to note when you cut an iceberg head for your wedge salad! Here are a few notes and things to look for:

  • Look for a small to medium iceberg head. Some iceberg lettuce heads you can find at the store are massive! Small to medium makes the best wedge.
  • Remove the outer leaves first. The outer leaves can be dirty and sometimes are damaged. Pull them all off first!
  • Cut into 4 for a small head or 6 for large. If all you can find is a very large iceberg head, you can cut it into 6 wedges. This will make it more manageable on a plate!

Mains to pair with wedge salad…it’s totally versatile!

The classic wedge salad is one of the most versatile salads we know. It goes with nearly anything. Here are some our favorite ways to pair it with a meal…that’s not steak:

More classic salads

Love the wedge? You’ll love these super classic salads too:

This wedge salad recipe is…

Vegetarian and gluten-free.

Print
Wedge salad

Classic Wedge Salad


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

There’s something about that classic wedge salad recipe! Crisp iceberg and creamy blue cheese dressing is a match made in heaven.


Ingredients

For the salad

  • 1 recipe Blue Cheese Dressing*
  • 1 small head iceberg lettuce
  • 1 cup cherry tomatoes, quartered (or 4 sundried tomatoes, chopped)
  • 2 chives, thinly sliced
  • 3 tablespoons blue cheese crumbles
  • Smoky breadcrumbs, for the garnish (1 handful crushed potato chips or crumbled bacon)

For the smoky breadcrumbs

  • 1 tablespoon olive oil
  • 1/2 cup panko (or homemade breadcrumbs)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon each onion powder and garlic powder
  • 1/4 heaping teaspoon kosher salt

Instructions

  1. Make the Blue Cheese Dressing
  2. Make the smoky breadcrumbs, if using: Heat the olive oil in a small skillet over medium heat. In a small bowl, mix the panko with the smoked paprika, onion powder, garlic powder and kosher salt. Add them to the skillet and toast, stirring frequently, until golden and crisp, about 2 to 3 minutes. Remove to a bowl. 
  3. Remove the outer leaves of the iceberg head, then slice it into wedges (4 for a small head, 6 for a large head). Prep the chives and tomatoes.
  4. To serve. place a wedge on a plate. Top with dressing, tomatoes, chives, blue cheese crumbles, and smoky breadcrumbs. Serve immediately. 

Notes

*Not a blue cheese lover? Make our Ranch Dressing and add 1/2 teaspoon smoked paprika for a smoky flair. Then top with crumbled feta cheese. 

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Wedge salad, wedge salad recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Avocado Chicken Salad with Chipotle and Lime. AKA, What To Make For Lunch Today!

Avocado chicken salad is on tap for today!  I’m still on a mission to arm myself with as many delicious lunches that I can! Bonus points if they are make-ahead and ready in the fridge for me when I’m starving come noon. Pass all the crunchy crackers, please. This avocado chicken salad is another great […]

The post Avocado Chicken Salad with Chipotle and Lime. AKA, What To Make For Lunch Today! appeared first on How Sweet Eats.

Avocado chicken salad is on tap for today! 

avocado chicken salad with crackers

I’m still on a mission to arm myself with as many delicious lunches that I can! Bonus points if they are make-ahead and ready in the fridge for me when I’m starving come noon.

Pass all the crunchy crackers, please.

chicken, scallions, yogurt, mayo, chipotle peppers, lime

This avocado chicken salad is another great option to have during the week. Of course, you could eat it for breakfast or dinner too. You do you.

I just love it for lunch. 

Speaking of lunch, are you still working at home right now or heading back to the office? I love this recipe for both situations: it lasts, you can throw it together the night before and it’s basically a pantry meal if you grab a rotisserie chicken and a bag of pita chips. 

chipotle lime chicken salad base

Now, I have made chicken and egg salad with the avocado as a binder in the past. Like, mash it up and use it with the wet ingredients to bring everything together. I really love that too, it just doesn’t last as long in the fridge. 

Chicken salad is one of those dishes I like to prep ahead so I have it for a few days. My current favorite way to enjoy it is on super crunchy crackers. So if it’s prepped ahead, I know it’s in the fridge and makes for a wonderful snack or lunch. 

avocado chicken salad

This is another version of that, and it may just be my favorite one yet. I used the base for my summer chicken salad (aka, the best one ever) and instead of using lemon, used lime. And some diced chipotle peppers in adobo sauce. This adds the perfect amount of spice, especially if you have it with tortilla chips or crackers!

I like to make that base above and store it in the fridge. Much like my make-ahead marinated chickpeas. This is our base! But then…

avocado chicken salad with crackers and pickled onions

Go ahead and add a few more delicious things.

Or, at least one more delicious thing.

(more…)

The post Avocado Chicken Salad with Chipotle and Lime. AKA, What To Make For Lunch Today! appeared first on How Sweet Eats.

Navel Orange Salad with Avocado

This California Navel Orange Salad with Avocados and a Citrus Vinaigrette is a simple yet delicious salad bursting with orange flavor. Navel Orange Salad with Avocado This salad made with Navel oranges from California, avocados, and red onions is served on mixed baby greens and topped with a citrus vinaigrette. Naval oranges are in season […]

The post Navel Orange Salad with Avocado appeared first on Skinnytaste.

This California Navel Orange Salad with Avocados and a Citrus Vinaigrette is a simple yet delicious salad bursting with orange flavor.

Naval Orange Salad with Avocado
Navel Orange Salad with Avocado

This salad made with Navel oranges from California, avocados, and red onions is served on mixed baby greens and topped with a citrus vinaigrette. Naval oranges are in season right now so I’ve been adding them to my salads and juices all month. Their bright, sweet taste boosts the flavor of any sweet or savory dish. For some more orange salad recipes, try this Orange and Arugula Salad with Red Onion and Gorgonzola and Grilled Shrimp Avocado Fennel and Orange Salad.

(more…)

The post Navel Orange Salad with Avocado appeared first on Skinnytaste.

What to Do With Crunchy, Sweet & Spicy Peppers

It’s the season of overflowing market bags, heavy CSA boxes, and gardens run amok. Alexandra Stafford of Alexandra Cooks is showing us how to store, prep, and make the most of the bounty, without wasting a scrap.
Today: How to store…

It's the season of overflowing market bags, heavy CSA boxes, and gardens run amok. Alexandra Stafford of Alexandra Cooks is showing us how to store, prep, and make the most of the bounty, without wasting a scrap.

Today: How to store, prep, and make the most of the season's pepper crop, whether you have just a handful or you picked so many you should be called Peter Piper. Start with Yotam Ottolenghi's marinated pepper salad.

Read More >>

SALTED SALMON and potato salad

A terrific salad! One of my favorites. Such a perfect and simple combination of warm potatoes and lightly salted salmon. I usually have a 150-200 gram piece of salmon left over after making Saturday sushi. I salt salmon with coarse sea salt on both sides (without any sugar) and make this salad on Monday for […]

A terrific salad! One of my favorites. Such a perfect and simple combination of warm potatoes and lightly salted salmon.

I usually have a 150-200 gram piece of salmon left over after making Saturday sushi. I salt salmon with coarse sea salt on both sides (without any sugar) and make this salad on Monday for dinner. If you’re worried about salted fish, you can use smoked salmon as well.

When there is a season of asparagus, I add it to the salad instead of edamame beans, cucumbers, and avocados. It turns out great! Simply boil the green asparagus for 1-2 minutes, quickly fry in butter and cut into 2-3 pieces.

You can replace the pine nuts with cashews or not sprinkle the nuts at all. Pickled onions and capers are not necessary ingredients, but they add the necessary sourness to the fish. If you don’t want to add onions or don’t have capers, drizzle the avocado well with lemon juice. If you only want to add one type of salad, opt for arugula. 

And you can also make this salad with small boiled young potatoes or even yams.

SALTED SALMON SALAD with BAKED POTATOES, SPINACH, ARUGULA, AVOCADO and SOFT EGG

Recipe

Salmon potato salad
PREP TIME COOK TIME MAKES
7 minutes 40 minutes 2 servings

INGREDIENTS (serves 2)

  • 200 grams of salted salmon (lox or gravlax)
  • 5 medium potatoes
  • 1 avocado
  • 1 shallot
  • 7-8 cherry tomatoes
  • 2 handfuls of young spinach
  • 2 handfuls of arugula
  • 2 tbsp edamame beans
  • 1 small cucumber
  • 2 eggs
  • 1 tbsp capers
  • 1 tbsp pine nuts
  • 1 tbsp red wine vinegar (you can use white or balsamic)

FOR DRESSING

  • 1 egg yolk
  • 70-80 g vegetable oil
  • 1 tbsp grainy mustard
  • ½ tsp wine vinegar (you can use any vinegar or lemon juice)
  • 2 tsp cream 20-35% fat

INSTRUCTIONS

1. Preheat the oven to 220 degrees. Use the convection mode or the grill.

2. Peel the potatoes and cut them into wedges.

You can wash the potatoes well with a brush and leave them unpeeled.

3. Pour boiling water over the potatoes and boil for 10 minutes in salted water. Drain the water. Dry the potatoes and place them on a baking tray. Drizzle with vegetable oil, salt and bake for about 20-25 minutes until golden.

4. Pour the water over spinach and arugula. Slice the onions and pour the vinegar over them. Leave to rest for at least 15 minutes. Drain the vinegar and rinse with running water.

PREPARE THE DRESSING

5. Whisk the egg yolk with the mustard.

6. Start adding the oil in small portions, literally ½ tsp. When the sauce begins to thicken, thinly pour in all the oil, then the vinegar or lemon juice while continuing to whisk. The sauce should be very thick. If not, add a little more oil. Add the cream and salt. Whisk to mix.

EGGS

Place the egg on a towel and pierce it with the sharp tip of a knife until it clicks. This will keep the egg from cracking in the hot water.

7. Put the egg in boiling water and boil for 7 minutes. Cool slightly in cold water and peel. Pour hot water over the edamame beans.

SERVING

8. Coarsely chop the avocado. Cut the cucumber in half lengthwise and chop. Cut cherry tomatoes into 2-4 pieces.

9. Drain the spinach and edamame. Mix tomatoes, cucumbers, avocado, edamame, arugula, and spinach. Lightly salt and dress the sauce. Mix.

10. Slice the salmon. Place the potato wedges on a wide plate.

11. Place the salmon on top. Place the dressed salad and the egg cut into two parts. Top with pickled onions, sprinkle with capers and pine nuts. Pepper.


Get new recipe to your inbox.

Processing…
Success!

What to Cook This Week?

Grilled Asparagus Caesar.

I’m here to tell you that you need this grilled asparagus caesar salad in your life! I swear. It’s not just any old asparagus. Oh my gosh. This… is so delicious. So much tastier than it even looks. Truly!  This is the best thing I’ve eaten off the grill in a long time. And if […]

The post Grilled Asparagus Caesar. appeared first on How Sweet Eats.

I’m here to tell you that you need this grilled asparagus caesar salad in your life!

grilled asparagus caesar with sourdough croutons

I swear. It’s not just any old asparagus.

Oh my gosh. This… is so delicious. So much tastier than it even looks. Truly! 

asparagus with olive oil, salt and pepper

This is the best thing I’ve eaten off the grill in a long time. And if you follow my week in the life posts, then you know we grill all year long! I still usually grill at least one dinner a week and we grill on the weekends too, even when it’s cold and snowy. 

So it’s not like we’ve been without the grill!

But there is something about this asparagus. Maybe because it’s the first REAL taste of spring and summer off of the grill? 

grilled bread and asparagus

The recipe could not be more simple! Perfect for your easter or spring brunch.

It’s my yogurt caesar dressing – I know I just rambled on about it when I shared our go-to kale caesar.

Asparagus spears that are tossed with olive oil, salt and pepper then thrown on the grill. In a pinch you really could roast these but they just won’t have that smoky, charred flavor.

There’s lots of parmesan.

I like to use both shaved parmesan and then a finely grated parmesan to really hit all the spots. 

And sourdough croutons! I like to grill the sourdough slices too, then chop or tear them into pieces. Of course, you could do breadcrumbs like I do in the kale salad. But having bigger croutons here makes the whole dish a little more substantial since there aren’t any greens.

homemade caesar dressing

The secret is seasoning everything as you go. Seasoning the asparagus, the bread, the dressing. It’s key!

asparagus right off the grill

Oh! And let me tell you about my asparagus caesar hack. Last week I grilled the asparagus and the bread. And then I drizzle the caesar on a slice of the bread, topped it with multiple asparagus spears and parmesan. Kind of like an asparagus caesar toast!

It was perfect too.

grilled asparagus caesar with sourdough croutons

Really, it’s all of the flavors here that come together and make you crave warmer weather. Charred, smoky vegetables, creamy dressing, crunchy, golden sourdough. Nutty and savory parmesan.

Everything is super simple, but really delicious when combined. I love a recipe like that. (more…)

The post Grilled Asparagus Caesar. appeared first on How Sweet Eats.

Spring Pasta Salad with Honey Mustard Dressing.

Hello springtime! We’re ringing you in with an asparagus pasta salad!  It’s possible that it’s a weird pregnancy craving, but I haven’t been able to stop thinking about pasta salads lately! It may be because I have my favorite house pasta salad coming in Everyday Dinners (yes!!! order here!) or just because I made some […]

The post Spring Pasta Salad with Honey Mustard Dressing. appeared first on How Sweet Eats.

Hello springtime! We’re ringing you in with an asparagus pasta salad! 

asparagus pasta salad with honey mustard dressing

It’s possible that it’s a weird pregnancy craving, but I haven’t been able to stop thinking about pasta salads lately! It may be because I have my favorite house pasta salad coming in Everyday Dinners (yes!!! order here!) or just because I made some delicious pasta salads last summer and I can’t wait until it’s warm again. 

Either way, we’re all going to reap the benefits this year.

Bring on the cravings! 

pasta, scallions, tomatoes, asparagus, cheddar in a bowl

This asparagus pasta salad would make the perfect side dish for your easter brunch, lunch or dinner. That’s one of the reasons I love pasta salad like this – they are so easy and versatile. You can prep them ahead of time and they work at nearly every sort of meal, especially when it’s a special occasion.

pouring honey mustard dressing on asparagus pasta salad

I didn’t always love pasta salad – as a kid, all I can remember are pasta salads with cubes of meat. Like salami or pepperoni and I just never cared for it. Until I started making my own pasta salads with a variety of ingredients and homemade dressings. That was the game changer.

They are also a dish that I love to prepare for the week ahead. Prepping one usually takes around 30 minutes or so and you can enjoy it for lunch or dinner. It only gets better as it sits in the fridge!

Yum.

asparagus pasta salad with honey mustard dressing

I’m just a little bit excited that asparagus season is here too. Some of my favorites? This asparagus potato salad and my bacon wrapped sesame asparagus!

For this pasta salad, I quickly cook the asparagus in a skillet, just so it makes it easier for everyone to eat. I cut the spears into thirds and then toss in a hot pan with olive oil, salt and pepper. After that, you’re good to go!

If you’d like to walk on the wide side, you could also shave the asparagus with a vegetable peeler and NOT cook it. I have a few recipes where I used shaved asparagus (like this salad from last year) and if you want to try it, pasta salad would be great. It will soften a bit as it marinates in the dressing with the pasta.

You definitely have options here!

asparagus pasta salad with honey mustard dressing

The rest of the pasta salad ingredients are simple: tomatoes, green onions, cubed cheddar or fontina (I’ve used both and they are equally as delicious) and fresh herbs. This combination complements the honey mustard dressing so super well.

asparagus pasta salad with honey mustard dressing

Oh yes! 

This pasta salad is showered with my honey mustard vinaigrette – possibly my favorite dressing of all time! It is SO GOOD. If you’re a honey mustard freak like me, you will love it. 

Creamy dressings have never been my favorite so the fact that this is a vinaigrette with all that honey mustard flavor? I can’t even handle it. It’s wonderful. 

I’d like to dip a baguette or something right in it. It also holds up so well on pasta or salads in the fridge and makes things even more flavorful. 

asparagus pasta salad with honey mustard dressing

Of course, as usual, feel free to switch things up based on what you have in the fridge and what ingredients you love. If you’ve even like to make it more spring forward, you could toss in some arugula and peas and a little lemon zest! 

You can’t go wrong. 

asparagus pasta salad with honey mustard dressing

Asparagus Pasta Salad with Honey Mustard Dressing

Print

Asparagus Pasta Salad with Honey Mustard Dressing

This asparagus pasta salad is the perfect dish for spring! Tossed in a delicious honey mustard vinaigrette, it is super flavorful and easy.
Course Salad, Side Dish
Cuisine American
Prep Time 45 minutes
Total Time 45 minutes
Servings 8 people
Author How Sweet Eats

Ingredients

pasta salad

  • 1 pound pasta, cooked
  • kosher salt and pepper
  • 1 pound asparagus, woody stems removed and cut into thirds
  • 1 pint cherry tomatoes, quartered
  • 4 green onions, thinly sliced
  • 8 ounces white cheddar or fontina cheese, cubed
  • ¼ cup chopped fresh herbs, like basil and parsley

honey mustard dressing

  • ¼ cup apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons dijon mustard
  • 2 garlic cloves, finely minced or pressed
  • kosher salt and pepper
  • 1/2 cup extra virgin olive oil

Instructions

  • Bring a pot of salted water to a boil and cook the pasta according to the directions.
  • Heat the olive oil in a skillet over medium heat. Add the asparagus with a pinch of salt and pepper. Cook, tossing often, until the asparagus is bright green in color and slightly softened (like as if you would eat it straight from the pan!), then turn off the heat.
  • In a large bowl, combine the cooked pasta, the asparagus, tomatoes, green onions and cheddar cheese. Pour in the dressing and toss well to combine. Taste the pasta salad and add another pinch of salt and pepper if you find that it needs it (this will depend on how much you use for the boiling pasta, dressing and asparagus!). Stir in the fresh herbs.
  • You can store this in the fridge now until serving, or you can serve it immediately. It will last in the fridge for 2 to 3 days. If you are making it a day or so ahead of time, I suggest tossing in the fresh herbs right before serving.
  • Enjoy!

honey mustard dressing

  • Whisk together the vinegar, honey, mustard, garlic and a big pinch of both salt and pepper. Stream in the olive oil while whisking until it’s emulsified. You can make this ahead of time and store in the fridge for 1 to 2 days!

asparagus pasta salad with honey mustard dressing

Tastes like spring!

The post Spring Pasta Salad with Honey Mustard Dressing. appeared first on How Sweet Eats.

Perfect Vegan Caesar Salad

This vegan Caesar salad tastes even better than the original! It features an irresistibly creamy dressing, capers, and crunchy croutons. There’s nothing quite like a great Caesar salad. So there’s no reason why there shouldn’t be an irresistibly tasty vegan version of it in your life. Meet: our perfect Vegan Caesar Salad! Of course, we love ourselves a great classic Caesar salad. But this one comes extraordinarily close: in fact, Alex even said he liked it better than the original! It’s got an irresistibly creamy, savory vegan Caesar dressing, crunchy croutons, and salty pops of flavor from the capers. In fact, the capers are the secret to making it taste so savory and delicious, you barely notice it’s totally plant-based. Ingredients for the best vegan Caesar salad This vegan Caesar salad is a big favorite in our house: especially the salad dressing. In fact, we like making this one more than the original. Here are the elements that make it perfectly delicious: Vegan Caesar dressing: This dressing is so incredibly savory, you’ll forget there’s no mayo, Parmesan or anchovies like the real thing. Capers: Yes, capers are the key! They give a pop of savory flavor to each bite that mimics the […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegan Caesar salad tastes even better than the original! It features an irresistibly creamy dressing, capers, and crunchy croutons.

Vegan caesar salad

There’s nothing quite like a great Caesar salad. So there’s no reason why there shouldn’t be an irresistibly tasty vegan version of it in your life. Meet: our perfect Vegan Caesar Salad! Of course, we love ourselves a great classic Caesar salad. But this one comes extraordinarily close: in fact, Alex even said he liked it better than the original! It’s got an irresistibly creamy, savory vegan Caesar dressing, crunchy croutons, and salty pops of flavor from the capers. In fact, the capers are the secret to making it taste so savory and delicious, you barely notice it’s totally plant-based.

Ingredients for the best vegan Caesar salad

This vegan Caesar salad is a big favorite in our house: especially the salad dressing. In fact, we like making this one more than the original. Here are the elements that make it perfectly delicious:

  • Vegan Caesar dressing: This dressing is so incredibly savory, you’ll forget there’s no mayo, Parmesan or anchovies like the real thing.
  • Capers: Yes, capers are the key! They give a pop of savory flavor to each bite that mimics the salty punch of Parmesan shavings.
  • Homemade croutons: If you have time, homemade croutons are crazy good. Tear the bread into uneven pieces to make fluffy, crunchy orbs.
  • Avocado & lemon zest (optional): Use avocado to add even more richness, and lemon for a zing.
  • Tuscan kale & romaine: Use a mix of greens to add variety and contrast in flavor.
Vegan caesar dressing

Secrets to homemade vegan Caesar dressing

The hardest part about making a vegan Caesar salad is…the dressing! A classic Caesar dressing relies on mayonnaise, Parmesan cheese, and anchovies to make an umami-packed flavor sensation. A plant-based Caesar dressing gets none of these easy shortcuts to flavor. What does it use?

  • Chickpeas AND aquafaba make it creamy! Aquafaba is the liquid inside a can of chickpeas, and it’s an amazing way to add silky texture to sauces (like avocado mayo). You can even use it for things like vegan meringues! It adds just the right silky richness to the dressing here.
  • Miso paste adds massive savory flavor. Miso is a fermented Japanese soybean paste that adds great flavor to vegan dishes. Look for yellow or white miso paste; red or brown is not recommended.
  • Dijon mustard also brings in tangy, savory flavor. Dijon is key here!
  • Garlic, lemon and oil round it out. Speaking of the oil…

Why to use a mix of olive oil and neutral oil

This vegan Caesar dressing uses a mix of olive oil and neutral oil. Why is this necessary?

  • All olive oil makes a bright yellow dressing. You can certainly use 100% olive oil in this dressing, especially if you like cooking with olive oil for health reasons. Olive oil is one of the healthiest cooking oils in the world. But it does make the color quite bright!
  • Neutral oil keeps the color closer to a Caesar dressing. It also adds a nuance to the flavor. Use grapeseed oil or organic canola or vegetable oil: anything that has a lighter color and a neutral flavor.
Vegan Caesar salad

Capers are the key!

Capers are part of the magic behind this vegan Caesar salad: because they really mimic the burst of flavor that comes from Parmesan shavings. Here’s a bit more info about this beautiful ingredient if you’ve never worked with it:

  • Capers are a berry of the caper bush that’s native to the Mediterranean. They’re round and dark green gray, about the size of a peppercorn. You’ll find them in Italian and Mediterranean recipes.
  • What do capers taste like? They have a bright, briny and salty flavor.
  • Where to find capers? Capers are served pickled, so you’ll find them in small, thin jars near the olives at the grocery store.
  • What recipes use capers? Make Roasted Eggplant Pasta, Salmon with Capers or Remoulade Sauce.
Vegan caesar salad

Variations: make it a main dish!

If you take all this time to make Caesar salad…why not turn it into a main dish meal? At least, that’s the way we think around here! We love it as a side, but it’s fun as a main dish too. Here’s how to add plant-based protein and turn it into a meal:

How would you serve it? Let us know in the comments below!

Vegan Caesar salad recipe

This vegan Caesar salad recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten free, omit the croutons or use gluten free bread.

Print
Vegan caesar salad

Perfect Vegan Caesar Salad


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.67 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegan

Description

This vegan Caesar salad tastes even better than the original! It features an irresistibly creamy dressing, capers, and crunchy croutons. 


Ingredients

For the Vegan Caesar Dressing (makes 1 cup)

  • 1 medium garlic clove
  • 1 cup canned chickpeas, drained + 1/4 cup aquafaba (liquid from the can)
  • 1 tablespoons lemon juice
  • 2 tablespoons yellow miso paste (or any miso marked light or white*)
  • 2 tablespoons Dijon mustard
  • 6 tablespoons olive oil
  • 6 tablespoons neutral oil 
  • 1/2 teaspoon kosher salt 
  • Fresh ground black pepper

For the salad

  • 1 cup croutons, store-bought or homemade
  • 1 head romaine or 2 romaine hearts
  • 1 bunch Tuscan kale
  • 1/4 cup capers, drained
  • 1 ripe avocado (optional)
  • Lemon zest (optional)

Instructions

  1. Make the croutons (optional): If using, make the Homemade Croutons, tearing the bread into pieces before baking instead of slicing it into cubes. Or, use purchased croutons. 
  2. Make the dressing: Peel and roughly chop the garlic. Drain the chickpeas into a liquid measuring cup: save 1/4 cup of the liquid (aquafaba) for the dressing. In a large blender, place the garlic, chickpeas, aquafaba, lemon juice, light miso paste, Dijon mustard, olive oil, neutral oil, kosher salt, and fresh ground pepper. Blend until a creamy dressing forms. Makes 1 cup; serve immediately or refrigerate up to 1 month; bring to room temperature before serving. 
  3. Prep the fresh ingredients: Chop the romaine and Tuscan kale. Chop the avocado, if using.
  4. Serve: To serve, place the greens in serving bowls and top with drained capers, avocado, croutons, lemon zest (optional), and a few tablespoons of the dressing. 

Notes

*Do not substitute brown or red miso, as the flavor is too strong and it makes the dressing too dark in color. Yellow, light or white miso is best here. 

  • Category: Salad
  • Method: Raw
  • Cuisine: Vegan

Keywords: Vegan caesar salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Salmon Salad with Beets, Arugula, Pistachios and Pomegranates

This beautiful heart-healthy Salmon Salad with Beets, Arugula, Pistachios and Pomegranates makes salmon the focal point in this colorful salad. Salmon Salad with Beets This main dish salad is pretty and festive with lots of reds and pinks that I think even the dudes of the world could get behind: seared salmon, arugula, beets, radishes, […]

The post Salmon Salad with Beets, Arugula, Pistachios and Pomegranates appeared first on Skinnytaste.

This beautiful heart-healthy Salmon Salad with Beets, Arugula, Pistachios and Pomegranates makes salmon the focal point in this colorful salad.

This beautiful heart-healthy salad makes salmon filets a focal point nestled atop the colorful salad with many textures.
Salmon Salad with Beets

This main dish salad is pretty and festive with lots of reds and pinks that I think even the dudes of the world could get behind: seared salmon, arugula, beets, radishes, goat cheese, pistachios, pomegranate seeds, capers, and mustard vinaigrette. It’s perfect for lunch or dinner and ready in under thirty minutes. For more salads with salmon, try my Arugula Salmon Salad with Capers and Shaved Parmesan and Salmon Avocado Salad.

(more…)

The post Salmon Salad with Beets, Arugula, Pistachios and Pomegranates appeared first on Skinnytaste.