Caesar Recipe

Prepare and blend

In a blender or food processor, add silken tofu, vegan mayonnaise, Dijon mustard, white miso, capers, caper brine, garlic clove, yuzu juice, nori/dulse flakes (if using), maple syrup (if using), sea salt and black pepper.

Pulse to combine until the mixture is smooth and uniform, about 20–30 seconds. Scrape down the sides once and pulse again.

With the blender running on low, slowly stream in the extra-virgin olive oil and neutral oil to emulsify. Continue blending until thickened and creamy, about 30–45 seconds. If dressing is too thick, add water 1 tablespoon at a time (up to 2 tablespoons) until desired consistency is reached.

Taste and adjust seasoning: add more yuzu juice for brightness, a pinch more salt, or 1/4–1/2 teaspoon additional maple syrup to balance acidity. If you used bottled yuzu concentrate and it’s intense, thin with the remaining water.

Transfer dressing to a jar. Refrigerate for at least 20 minutes to let flavors meld; it will thicken slightly when chilled. Keeps in refrigerator up to 5 days.

Place the chopped romaine hearts in a large chilled bowl. If using hearts of palm, add them now. If adding grilled chicken, warm briefly and place on top of greens at plating time.

Add about 3/4 of the vegan Caesar dressing to the greens (approximately 3–4 tablespoons to start). Toss gently but thoroughly to coat leaves evenly. Add more dressing as desired, being careful not to overdress.

Sprinkle the grated vegan Parmesan over the dressed romaine and toss once more to combine.

Top with croutons just before serving to keep them crisp. Add sliced grilled chicken or additional hearts of palm if ordered as an add-on.

Serve immediately with lemon wedges on the side for guests who want extra brightness.