with Chef Robert Larios
Photography by Patricia M. Larios
Can I tempt your taste buds? While there is nothing like the classic Caesar salad, a vegan version might be an incredible surprise. Feast your eyes upon this vegan Caesar salad – a delectable adaptation of the original you know and love. And oh, what a dreamy dressing you can make! I’m telling you; it’s fit for a Roman emperor – or just you at home because it takes only 15 minutes of prep time. Whip up your own from scratch or pick up vegan Caesar salad dressing at your local market if that suits your culinary whimsy. However, if you option to make yours, be sure to give it a whirl – that impressive flavor will guarantee satisfaction!
¡Buen provecho!
Vegan Kale and Farro Caesar Salad
Step One:
Wash produce before use.
Step two:
Cook the farro: In a small saucepot, combine the farro and 1.5 cups lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain the farro. While the farro cooks, prepare the remaining ingredients.
Step three:
Prep the remaining ingredients; toast the pine nuts: Cut the tomatoes in half. Trim the root end from the lettuce; coarsely chop the leaves. Coarsely chop the dill. In a dry medium frying pan over medium-low heat, toast the pine nuts, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Transfer to a plate to cool.
Step four:
Assemble the salad: In a large bowl, combine the tomatoes, lettuce, dill, pine nuts, kale and farro. Add half the Caesar dressing and toss to coat (set aside the remaining dressing for serving). Season to taste with salt and pepper.
Serve:
Transfer the salad to individual bowls and serve the remaining dressing on the side.
Ingredients
Directions
Step One:
Wash produce before use.
Step two:
Cook the farro: In a small saucepot, combine the farro and 1.5 cups lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain the farro. While the farro cooks, prepare the remaining ingredients.
Step three:
Prep the remaining ingredients; toast the pine nuts: Cut the tomatoes in half. Trim the root end from the lettuce; coarsely chop the leaves. Coarsely chop the dill. In a dry medium frying pan over medium-low heat, toast the pine nuts, stirring often, until lightly browned and fragrant, 3 to 5 minutes. Transfer to a plate to cool.
Step four:
Assemble the salad: In a large bowl, combine the tomatoes, lettuce, dill, pine nuts, kale and farro. Add half the Caesar dressing and toss to coat (set aside the remaining dressing for serving). Season to taste with salt and pepper.
Serve:
Transfer the salad to individual bowls and serve the remaining dressing on the side.
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Food Lover’s Dictionary
Bibliography: Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst and Ron Herbst. |
Cooking Tidbit:
Monitor the pine nuts closely while toasting, as they can quickly burn, and remove them from the heat when they turn light brown and emit a buttery aroma.
Food Quote: “At first, people think about vegetarian food like, ‘Here are some veggies. Here is some pasta.’ But there’s so much more you can do in the vegetarian and vegan world.”– Guy Fieri
Vegan kale and farro Caesar salad with pine nuts and tomatoes. 2019. (Accessed June 7, 2019). https://sunbasket.com/recipe/vegan-kale-and-farro-caesar-salad-with-pine-nuts-and-tomatoes
