I’m a big fan of Caesar salad in all its forms—as far as I’m concerned, the variations are just an excuse to enjoy more Caesar. So I don’t want you to mistake this salad as me saying goodbye to the classic. I’m just a girl standing in front of a salad saying, “I’d like to see each other more often.” That said, if you’re looking for a salad that is vegan and nut-free, this is going to make your day. If you weren’t looking for that, it’s also so delicious you won’t care either way.
Let’s start with the dressing. Nutty, creamy tahini thickens the dressing in the same way you would expect emulsified egg yolks or mayo, but it also lends a layer of umami flavor. Briny capers and salty soy sauce bring the same flavor profile as anchovies and Worcestershire. Cheesy nutritional yeast definitely isn’t going to fool all you Parmesan heads out here, but it does round out the dressing and taste delicious. Remember, this is a version of Caesar salad. We’re hitting all the same notes, just in a different key.
