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Arugula and Avocado Caesar Salad with Potato Croutons by Carla Kelly

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Carla Kelly is an experienced vegan cook and baker who believes food tastes best when it is shared with laughter and love. A vegan for more than ten years, she has cooked at hotels around the word. She is the author of Quick and Easy Bake Sale, Quick and Easy Vegan Slow Cooking, and Vegan al Fresco. She also blogs at the food website The Year of the Vegan, tweets @veganyearCarla, and can be found on Instagram @veganyear, and Facebook at Carla.Kelly.Vegan.


The sharpness of arugula is enhanced by a slightly tart dressing and tempered by smooth avocado, creamy flavor and crunchy potato bits. Enjoy!

Servings: 2 (as a main)

Gluten-free

Note: Other tasty additions to this salad include roasted asparagus, cubes of smoky, salty fried tofu or tempeh, diced tomatoes, or red bell peppers (raw or roasted).
Be sure to use waxy potatoes, as they will hold their shape best. After you’ve steamed them, be sure you rinse them to remove the starch that develops.

Caesar Dressing

  • 1/2 cup (125 mL) silken tofu
  • 2 garlic cloves, minced
  • 3 tbsp flaxseed oil
  • 2 tbsp capers in brine
  • 2 tbsp sliced green olives
  • 1 tbsp rice vinegar
  • 1 tbsp lemon juice
  • 1 tbsp smooth Dijon mustard
  • 1 tsp soy sauce
  • 1/2 tsp liquid smoke
  • 1/4 tsp ground white pepper
  • 1/4 tsp celery salt

Potato Croutons

  • 4 small waxy potatoes, such as Fingerling, or new potatoes (unpeeled if organic)
  • 6 tsp neutral-flavored oil
  • 3/4 tsp salt
  • 1/2 tsp Italian seasoning blend
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp celery salt

Salad

  • 2 hearts Romaine lettuce, torn or sliced into strips
  • 2 cups (500 mL) baby arugula
  • 2 spring onions, thinly sliced on the bias
  • 1 avocado, peeled, pitted, and diced

Prepare dressing: : In a blender, combine all ingredients and blend until smooth. Taste and season with salt, pepper, or caper brine as desired, blending again with each addition. Refrigerate until required.

Prepare croutons:

  1. Place a large, clean tea towel on a large plate. Line a second large plate with paper towels.
  2. Fit a large pot with a steamer basket. Add 1 cup (250 mL) water to pot.
  3. Cut potatoes into 1/4-in (6-mm) dice and place in steamer basket. Bring water to a boil and steam potatoes for 8–9 minutes, until just tender.
  4. Drain potatoes and rinse under cold running water for 1–2 minutes, until cooled to room temperature.
  5. Place on clean tea towel and pat dry. Allow to remain on tea towel for 5 minutes to fully dry.
  6. In a small mixing bowl, combine salt, seasoning blend, black pepper, and celery salt.
  7. In a large frying pan on high, heat oil until a piece of potato dropped in sizzles immediately.
  8. Add potato pieces and cook for 5–6 minutes, stirring frequently, until golden and crisp. Immediately transfer to bowl with seasoning mixture. Toss to coat evenly, then remove and let drain on paper towels.

Compile salad
In a large bowl, toss lettuce, arugula, and spring onions in dressing. Arrange on two large plates and top with diced avocados and croutons.

 

Reprinted with permission from True to Your Roots: Vegan Recipes to Comfort and Nourish You by Carla Kelly, published by Arsenal Pulp Press.

 

Arugula and avocado caesar salad with avocado and potato croutons by Carla Kelly

Recipe by Carla Kelly | Recipe recreated and photographed by Anna Pelzer

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