Salads are a mainstay in our household. We love being able to modify them in endless ways, depending what is in season and the flavors we want to highlight. We have a few recipes that we use as the basis for all our dressings. One is a simple oil/vinegar base, one a tahini base and one is a caesar base. This caesar is vegan and insanely easy to make, with ingredients often on hand. Roasting the garlic not only mellows the garlic flavor but also adds just a hint of sweetness.
This caesar is a perfect transitional salad, with the roasted garlic and fried capers leading us into fall and the corn and edamame adding a bit of summer brightness. As always, the variations here are endless and this salad could be as basic or complex as you wish. Fried capers, Parmesan and kale or romaine is a fantastic starting point to add any fresh vegetables you have on hand. Be creative!
Our perfect hard boiled egg: as we have chickens, we have found that hard boiling eggs is not such a simple task. Often if the eggs are very fresh, they do not peel easily and make a giant mess. After trying many different methods, we landed on one that seems to work consistently and always yields a perfectly cooked yolk- never crumbly and just barely soft in the middle.
Vegan Caesar with Fried Capers + the Perfect Hard Boiled Egg
This vegan caesar is a full of flavor and comes together quickly for an easy mid-week meal.
Vegan Caesar Dressing
- 4 tbsp lemon juice
- zest of one lemon
- 1 tbsp whole grain mustard
- 1 head garlic , roasted
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/3 cup capers
- 1 head romaine lettuce , chopped roughly
- 1 hard boiled egg
- 1/4 cup Parmesan
- 1/2 cup edamame (optional)
- 1 cup croutons (optional)
Vegan Caesar Dressing
Vigorously whisk together lemon juice, lemon zest, mustard, oil, garlic and salt.
Drain capers and pat dry. (The drier, the better) Heat neutral oil until shimmering, add capers and fry until crispy and brown. Let drain on paper towels to remove excess oil.
Hard Boiled Egg
Bring water to a boil, gently place egg in the water, set timer for 10 minutes. Once done, place directly into an ice bath for 5 minutes. Store in the refrigerator until ready to eat.
Combine all ingredients and drizzle with dressing.
*To make roasted garlic, preheat oven to 375°. Slice top 1/4 of head of garlic, drizzle olive oil into the cloves. Wrap in tin foil and roast in center of oven for 30-45min until soft. Let cool and squeeze out of peel.