About This Recipe
This can be made in a blender, but I like to whisk it in a bowl for the satisfaction of watching it come together. Its thicker texture enrobes each element of the salad, creating a wonderfully rich result. Try it with sturdy romaine lettuce, which stands up well to this full-bodied, Caesar-adjacent treatment.
Garlic has immunity-boosting properties, with studies showing the allium can help reduce the frequency of colds and diminish their severity. Research has also determined garlic can lower blood pressure among those with high blood pressure. Nutritional yeast, when fortified, is a significant source of B vitamins: thiamine (B1), riboflavin (B2), niacin (B3), B6, folate (B9), and B12.
2 to 4 Servings
- 1 cup (200 g) vegan mayonnaise
- 1 Tbsp (15 g) minced garlic
- 1 Tbsp (5 g) nutritional yeast
- 1 Tbsp (15 ml) lemon juice
- 2 tsp white vinegar
- Salt to taste
- 4 cups (220 g) romaine lettuce, torn into pieces
Step 1Blend or whisk the vegan mayo, garlic, nutritional yeast, lemon juice, vinegar, and a pinch of salt together until emulsified. Taste for seasoning and add salt as needed. Toss the dressing with the lettuce, making sure every leaf is coated, and serve.
About the author
Once you get this one under your belt, you don’t have to worry about what it goes with. Just make it whenever the urge strikes and make any adjustments you like based on what you’re using it on. To start, try it on tender butter lettuce to see how it lets the subtle character of the tender leaves shine through.
Amanda Cohen's chopped salad recipe mixes textures and flavors for delicious combinations in every bite.
Endive & Cucumber Salad
This version of a wedge salad uses strong flavors to play off the gentle bitterness of the chicory. By leaving the endive cores intact, you can spread dressing between the leaves without breaking them apart.