I am going to go out on a limb here and announce that this is the best Ceasar Dressing that I have ever had!
Have you tried cashew sauce yet? If you haven’t, you must. I can’t get enough of the stuff. I’m borderline obsessive… Its just that I love how the cashews take on whatever flavors you add to them, get so creamy, and really do a bang up job of replacing sauces made with cream. You don’t have to feel guilty about loading your food up with cashew sauce either. Debbie and I both can’t get enough sauce on our food, so that is a definite plus! I also love that any sauce that you make with cashews can be 100% dairy free and still taste amazing. This Ceasar Dressing has some parmesan cheese in it, but you could just as easily leave it out.
Debbie and I are loving these grilled Ceasar salads. They taste so good with that little char on them and this creamy garlic and lemon dressing drizzled all over, topped with red onions, crispy prosciutto and grated parmesan cheese. You eat this puppy with a knife and fork or you could pick it up and eat it with your hands.
My sister Sam, for one reason or another, does not like salad dressing and usually eats her salad without. We’re not quite sure what’s wrong with her, but since she couldn’t get enough of this salad covered in our Cashew Ceasar Dressing, it’s a good indication of how amazing this dressing is.
But just be warned. This dressing will keep the vampires away! That’s just the way we like it, but if you don’t like so much garlic, just add a little less than us. We use red russian garlic whenever possible because of its amazing intense flavor, but any garlic will do. You just may have to add a little extra than the recipe says if you like it really garlicy and you are using regular garlic.
I first had a grilled romaine salad when Kevin’s good friend, Eldon, made one for us when we were camping last year. He drizzled his in olive oil, fresh minced garlic, bacon bits and red onions, wrapped it in foil and grilled it on the bbq. I fell in love instantly. With the salad, not with Eldon… He’s married… We ate it alongside our steak and potatoes while we sat around the fire, talked all night, drank copious amounts of wine and listened to the loons across the lake from our campsite.
So when Debbie and I were talking about how to use our Cashew Ceasar Dressing, the grilled salad Eldon had made for me popped into my head. Turns out, its just as good with our toppings so we wanted to share the technique with you so you can fall in love with it too! I recommend a couple glasses of wine with this salad. Everything is better with a couple glasses of wine. No?
I just want to mention that we used a Vitamix blender for this dressing. I believe that you can use any kind, however, I haven’t tried. Definitely a Bendtec. My girlfriend Jenn and her man Tristan are gallivanting around Central America right now and Jenn left me with her Vitamix to use while shes away. I have been having green smoothies every morning and making yummy things like this Cashew Ceasar Dressing. I told her that when she gets back shes going to have to fight me for it. I’m not giving it back…
- 2 - 3 organic hearts of romaine
- olive oil spray or a little oil for brushing on the romaine
- ¼ cup red onion, diced
- 1 tsp parmesan cheese per half a heart of romaine
- 1 slice of prosciutto or bacon per person, cooked and diced
FOR THE DRESSING
- ¾ cup raw cashews, soaked in water for at least 4 hours or overnight
- ¼ cup water (or more for desired consistency)
- 1 lemon
- 2 cloves red russian garlic (you might need to add another clove if using regular garlic)
- 1 tsp Salt
- ½ tsp pepper
- 1 tsp anchovy paste
- 4 tbsp olive oil
- ¼ cup Parmesan cheese
- Slice the romaine hearts in half. You want a half for each person that you are serving.
- Heat your bbq to medium heat.
- While your bbq is heating up, make your dressing. Throw all the ingredients into a blender and blend it up till its nice and smooth. Add a little more water if necessary to get the dressing to your desired consistency. You don't want it too runny so be careful. Put it in a container and keep it in the fridge till your ready to use it.
- When you bbq is ready, spray each half of romaine with a little olive oil spray or brush some olive oil on. Grill the romaine hearts for about 3 - 4 mins or until you get nice grill marks and some of the lettuce begins to wilt. Remove from the heat.
- Drizzle a couple tbps of dressing on each serving, then sprinkle on red onion, cheese and prosciutto or bacon.
- Serve right away.