vegan caesar salad with chicories and walnuts
Soups & Salads
Vegan Caesar Salad with Chicories and Walnuts
When chef Mariela Alvarez developed this salad for Public Records in Brooklyn, she flavored her creamy vegan Caesar dressing with mellow chickpea miso, sweet-tart lemon juice, and maple syrup. Here, we’re tossing jewel-toned chicories in the umami-laden dressing, and toasting walnuts in it, too, for a salty-sweet crunch. Use a white or chickpea miso here; they’re fermented for less time than funkier red misos and won’t overpower the dish.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup white miso or chickpea miso (such as miso master or south river)
- 1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
- 1 teaspoon pure maple syrup
- 1 teaspoon ground cumin
- 3/4 cup walnuts
- 2 tablespoons chopped drained capers
- 6 cups mixed bitter greens (such as white belgian endive leaves and roughly chopped radicchio and/or escarole)
- 1/4 teaspoon flaky sea salt
- 1/8 teaspoon black pepper
Directions
- Whisk together oil, miso, lemon zest and juice, maple syrup, and cumin just until blended.
- Place walnuts in a small bowl; toss with 1/4 cup miso dressing. Transfer walnut mixture to a large skillet, and cook over medium, stirring often, until fragrant, about 1 minute and 30 seconds.
- Stir together capers and remaining 1/2 cup miso dressing. Toss bitter greens and walnuts with 3 tablespoons (or to taste) miso-caper mixture, and season with salt and pepper. Divide salad evenly among 4 plates.
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