It's wild to think that we're entering week 11 of remote work. It definitely no longer feels temporary - and the unknown of how long we'll be tucked away at home is a little unsettling. We're doing our best to stay active (thank you Peloton), soak up the recent summer weather, and curl up with a good book.

This recipe has been sitting in my drafts for a little over a year now, and similar to the recent vermicelli bowl recipe, I'm embracing all this extra time to finally knock some things off the looming to-do list. This salad has become a house favourite, and is a really great way to use up leftover shredded chicken or stale bread.

DAIRY-FREE CAESAR SALAD // makes one big salad

Recipe is easily scaleable for a larger crowd; don't skip the smoky nut crumble (inspired by Sprouted Kitchen)


1 head romaine lettuce, roughly chopped
1 head kale (dino or regular), sliced into ribbons

2 T tahini (or mayo)
1 tsp prepared horseradish
2 tsp worcestershire sauce (leave out if vegan)
1 tsp capers
1 T fresh parsley, chopped
1 clove garlic, chopped (optional)
juice from 1 lemon
1/4 cup olive oil
salt and pepper

smoky nut crumble//
1/2 cup whole almonds
2 T hemp seeds
1 T nutritional yeast
1/2 tsp smoked paprika
1 tsp olive oil
pinch of salt

optional add-ins//
cornbread or challah croutons
crispy chickpeas
pulled chicken

What to do:

Whizz all the salad dressing ingredients in a blender or food processor. Set aside.

For the nut crumble, combine all the ingredients in a food processor. Pulse until a fine crumb forms. It should stick together a bit when pinched.

Toss the greens in a large bowl with the dressing. Use your hands to massage it through. Add the nut crumble and any other add-ins, and give it one more toss before serving.