For the Vegan Caesar Dressing (makes 1 cup)
1 medium garlic clove
1 cup canned chickpeas, drained + ¼ cup aquafaba (liquid from the can)
1 tablespoon 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
½ 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
¼ cup capers, drained
1 ripe avocado (optional)
Lemon zest (optional)
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 ¼ 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.