Recipe sourced from Platings and Pairings

Prep & Cook Total Time: 35 minutes

Makes 4 servings



Dressing –

1/2 cup cashews, raw

1/4 cup water, plus additional as needed to thin dressing to desired consistency

3 Tbsp. extra-virgin olive oil

4 Tbsp. fresh lemon juice

3 Tbsp. nutritional yeast

1 clove garlic, smashed

1 teaspoon salt

Freshly ground black pepper

Salad –

2 heads romaine lettuce, chopped into bite-size pieces

1 avocado, chopped

1/3 cup capers, drained and rinsed

Croutons  –

3 Tbsp. extra-virgin olive oil

1 clove garlic, crushed and peeled

2 cups bread cubes

1/2 teaspoon kosher salt


Dressing – Place all the dressing ingredients in a high-powered blender or food processor and process until very smooth, taking the time to scrape down the sides of your container as needed. Add up to 4 tablespoons of additional water to achieve your desired consistency.

Croutons – Preheat your oven to 350 degrees. Place olive oil in a microwave safe bowl, add crushed garlic clove and heat on high for 30 seconds. Discard the garlic clove and drizzle the olive oil over your bread crumbs, sprinkle on the salt and toss until the bread is well-coated. Bake for 15-20 minutes, tossing once during cook time.

To Serve – Place your chopped lettuce in a bowl and toss with 1/2 cup of the dressing, add more or less to suit your taste. Top with the avocado, croutons and capers.