Long a fixture in Pittsburgh’s foodie scene, Kate Romane of Black Radish Kitchen knows where to toss her lettuce. This spring, she’s tossing it into a Veggie-Friendly Caesar Salad, and we couldn’t be more excited to eat our greens. Plate it up, bring her Garlic Knots to the table and…Buon Appétit!

What’s in this Veggie-Friendly Cesar Salad?

This Veggie-Friendly Caesar Salad swaps the traditional anchovy base for a bold mustard, garlic, and lime dressing. Tossed with gem lettuces, radicchio, Parmesan, and finished with crunchy toasted breadcrumbs, it’s a fresh, vibrant twist on a classic.

Veggie-Friendly Caesar

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• Author: Kate Romane

Print Recipe

Description

Making your favorite salad even fresher.

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Ingredients

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• 1 cup mustard
• 3 tbsp chopped garlic
• 1 cup lime juice
• Salt and heavy pepper, to taste
• 3 cups blended olive oil
• 2 cups grated Parmesan
• 2 cups olive oil
• Gem lettuces
• Radicchio
• Toasted breadcrumbs

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Instructions

1. Blend mustard, garlic, and lime juice in a food processor. Add salt and pepper. Slowly add blended olive oil first, then Parmesan cheese and olive oil. This makes a big batch that will keep in the fridge for a few weeks.
2. Toss fresh gem lettuces and radicchio with a couple of tablespoons of dressing and top with breadcrumbs.

Recipe by Kate Romane
Styling by Ana Kelly
Photo by Adam Milliron

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