Ashley’s Sun-Dried Tomato Caesar Salad #vegan #vegetarian #soup #breakfast #lunch

I have a serious cookbook accumulation. They've flooded my shelves and overflowed to both foot stools. They're stacked around my work area and in some cases they go with me to bed. Flipping through the best cookbooks sends my brain into a tantrum and leaves me feeling kind of urgently, overwhelmingly motivated. I need to make everything and it kills me that I don't possess energy for every one of them.

I viewed my mother independently publish a couple of books when I was youthful, so I know how much exertion and care goes into the creation of a book. I'm in amazement of the considerable number of creators who think of an idea and help it through to execution. It's genuinely a work of affection.

Ashley Rodriguez is one of those creators. You may know her work from her delightful blog, Not Without Salt. She's a spouse and a mother and made a cookbook called Date Night In, which is loaded with night out on the town commendable, complete suppers to impart to someone else.

This vegan Caesar serving of mixed greens includes an intense sun-dried tomato dressing and Parmesan bread garnishes. It's an excellent turn on conventional Caesar serving of mixed greens. Ideal for night out on the town at home or any feast with Italian flavors! Formula yields two to four servings.
Ashley’s Sun-Dried Tomato Caesar Salad #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Curried Quinoa Vegetable Stew #vegan #vegetarian #soup #breakfast #lunch


  • Parmesan-crusted croutons
  • 3 tablespoons olive oil
  • ½ cup grated Parmesan
  • ¼ teaspoon salt
  • 2 cups of ¾-inch cubes of rustic bread (I used whole grain sourdough)
  • Sun-dried tomato dressing (yields about 1 cup dressing)
  • ¼ cup roughly chopped sun-dried tomatoes
  • ½ cup grated Parmesan
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons water
  • 1 garlic clove, roughly chopped
  • Pinch sea salt
  • ½ cup extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • Caesar salad
  • 2 or more small heads of romaine (you can eyeball it), halved or chopped
  • Sprinkle of additional Parmesan
  • Sprinkle of additional chopped sun-dried tomatoes


  1. First, a note on sun-dried tomatoes. I’m partial to Trader Joe’s sun-dried tomatoes that come in a bag because they aren’t oily but they’re soft enough to eat right out of the bag. You could also use oil-packed sun-dried tomatoes, rinsed and patted dry. If you’re using tough, dried tomatoes, you’ll need to soak them in boiling water until they’re pliable, then pat them dry and continue with the recipe.
  2. To make the croutons, preheat the oven to 400 degrees with a rack in the top of the oven. Line a baking sheet with parchment paper. Mix the olive oil, Parmesan and salt in a large mixing bowl until a paste is formed. Add the cubed bread and mix well with a spatula, until all the bread is coated. Turn the bread onto the prepared baking sheet and arrange in a single layer. I couldn’t quite mix in all of my Parmesan mixture, so I sort of lumped the excess on top of the bread pieces. Bake for 10 minutes, then stir and put the croutons back into the oven until they are golden brown and crisp, up to 5 more minutes.
  3. To make the dressing, combine the sun-dried tomatoes, Parmesan, lemon juice, water, garlic and a pinch of salt in a food processor or high-powered blender. Process for 1 minute, stopping to scrape down the sides if necessary. While running the machine, drizzle in the olive oil and blend for 10 more seconds. Don’t worry if it’s not perfectly smooth; it will still taste delicious! Taste and add more salt and some black pepper, if desired. Set aside.
  4. To assemble the salad, drizzle the dressing over your halved romaine or toss with your chopped romaine. Finish with croutons and a sprinkle of Parmesan and sun-dried tomatoes. Serve immediately.

Read more our recipe Grilled Cauliflower Steak #vegan #vegetarian #soup #breakfast #lunch

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