Naual Hansen

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   Romaine lettuce, bread croutons, vegan parmesan cheese and vegan Caesar Salad dressing as main ingredients. This salad is fresh and very crunchy, it has a mild and deep lovely taste due to the ingredients in dressing mixture. 

  The blend of nutritional yeast, vegan oyster sauce and black salt carries the taste of dressing in this vegan version of an old dish that was created/invented in the last century by Italian chef Caesar Cardini. The original version uses anchovies, so therefore I used some oyster sauce to substitute the specific (fish) flavour, though not too much – only 1 tsp. To substitute the egg flavour there is some black salt in it. 


     This salad is not too strong, it can be served as a side dish or as an easy main course – lunch or dinner – depending on the occasion.


Caesar salad with vegan ingredients & dressing
Prep Time 10 minutes
Course Salad
Servings 2 servings


  • 125 gr of romaine lettuce;
  • 25 gr of vegan parmesan cheese sliced in small pieces;
  • 2 large pieces of bread chopped in little cubes + 2 tbsp. of sunflower oil.

For the Caesar Salad dressing:

  • 1 tsp. of lemon juice;
  • 0.5 dcl of vegan cooking cream;
  • 0.5 dcl of vegan yoghurt;
  • 1 tsp. of vegan oyster sauce;
  • 1 1/2 tsp. of nutritional yeast;
  • black salt, on top of knife;
  • ground pepper, on top of knife;
  • salt, on top of knife;
  • 1 small clove of garlic, finely chopped;
  • 1 tsp. of olive oil.


  • Chopp 2 large bread pieces into small cubes.
  • Warm up 2 tbsp. of oil on a non-stick frying pan and add bread croutons. Fry on a mid to high temperature, they should get golden brown shade on each side. When done, set aside, let them cool down.
  • Mix all ingredients for the dressing and set aside.
  • Chopp romaine lettuce into pieces and arrange in a bowl or on a large plate.
  • Sprinkle with some salt and freshly ground black pepper.
  • Drizzle with dressing, put and arrange parmesan pieces on the surface of the salad as well as bread croutons. Serve immediately.

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