OIL-FREE CAESAR SALAD WITH CAPERS AND HEMP SEEDS BY CHEF JASON WROBEL

Jason Wrobel is the bestselling author of the Hay House cookbook and lifestyle guide, Eaternity. As the first ever plant-based chef with a primetime television series, his groundbreaking show “How to Live to 100” on Cooking Channel and Food Network Canada taught millions of people how to prepare delicious, organic, healthy meals at home. Described as the love child of Jim Carrey and Alton Brown, he infuses his live events, videos and teachings with a relentless drive to grow and a lighthearted, joyful approach to health and wellness.
Vegan Caesar Salad with Capers and Hemp Seeds
© Jason Andrew Wrobel/Wrobeliving LLC

Yield: 4 large or 6 small servings
Active Time: 10 minutes
Total Time: 15 minutes

For the dressing:

1½ cups organic cannellini beans, rinsed
¼ to ⅓ cup filtered water
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 ½ teaspoons sea salt
1 teaspoon vegan Worcestershire sauce
1 ¼ teaspoons Dijon or spicy mustard
½ teaspoon ground black pepper
½ tablespoon ground chia seeds
3 gloves fresh garlic, crushed
4 tablespoons vegan parmesan cheese (optional)

For the salad:

4 to 6 small heads of romaine lettuce (preferably baby romaine)
½ cup wild or organic capers (water packed)
¼ cup raw hemp seeds
¼ cup vegan parmesan cheese (optional)
¼ cup dulse flakes or shredded nori sheets
Sprinkle of ground black pepper

Directions

To make the salad dressing, add all ingredients to a blender and process on high speed for
20-30 seconds until very smooth and creamy. If need be, add a slight amount of additional
lemon juice or water to thin to your desired consistency. Set aside.

Wash the heads of romaine lettuce and dry with a kitchen towel (do not break apart the
individual leaves – leave the heads fully composed). Cut off the hard base of the stems and
make a small, lengthwise base cut on the underside of the lettuce heads so that they can lay
flat on a plate without rolling or tipping over. Liberally drizzle the dressing over the top of
each romaine head and top with capers, hemp seeds, vegan parmesan cheese, dulse flakes and ground black pepper. Serve immediately

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