Nigella Caesar Dressing
- Details
This genius twist on Caesar dressing is a snap to make and boasts all the flavors in a classic Caesar. The twist? We’ve managed to make it vegan and low cholesterol with a little spice magic. Worcestershire powder is the umami bomb instead of the traditional anchovy, and black salt with its slightly sulfurous taste opts in for the egg. This recipe makes about a half quart. It keeps well in the refrigerator and can be used for Caesar salad or a flavorful marinade for chicken or fish. Of course it wouldn’t be a Caesar without the croutons so we’ve included a suggestion for those too. Happy Salad Season!
Nigella Caesar Salad
Ingredients
For the Dressing
- 1 1/2 teaspoons Worcestershire powder
- 1 1/2 tablespoons nigella seeds
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic granules
- ¼ teaspoon black salt
- 1 1/2 teaspoons Vietnamese black pepper, ground
- 1 teaspoon lemon crystal
- 1/3 cup water
- 1 cups avocado oil
- 1 1/2 teaspoons white granulated sugar
- 1/2 teaspoon kosher salt
Croutons
- 2 cups of old sour dough cubed, small
- 2 tablespoons olive oil
- 1-1/2 teaspoon Provencal seasoning salt
Instructions
- Add all of the dry ingredients in a tall 1 quart container with a wide base, like a Mason jar.
- Pour in the water and blend well with an immersion blender.
- With the immersion blender running and immersed in the liquid, slowly pour in the oil, and continue blending until emulsified and thick. The result should be creamy.
Croutons
- Toss your bread in a bowl with olive oil and evenly sprinkle the provencal salt.
- Spread croutons evenly on a sheet pan lined with parchment and bake for 15-20 minutes at 325°.
Notes
For crunch add thinnly sliced radishes to the salad. For added umami sprinkle nutritional yeast on the salad as a vegan substitute for parmesan cheese.
This recipe was so delicious we added it to our permanent inventory. Now you can buy Nigella Caesar premixed on our website! Just substitute 1/4 cup in place of the spices in the dressing recipe above. 
Garam Masala Meatballs with Mango Chutney
These meatballs are sweet, spicy, fruity and tangy. We seasoned our meatballs with an all purpose blend, Indian Garam Masala. For the chutney, we used some over-ripened mangoes and barberries, although dried tart cherries would …
Poudre de Colombo Carrot Soup
A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn’t seem like that much when it’s being planted, but it can produce …
Creole Sausage and Shrimp Jambalaya
Many cuisines have a meat and rice dish in their repertoire, and Jambalaya is the Deep South’s version. This dish doesn’t take all that long to cook, making it a delicious one pan meal. The …
Bread & Butter Pickles
Growing up in the South, Heather Earnhardt used to help her Granny in the kitchen whenever she would can, pickle or preserve fruit and vegetables in the summer. Big Food Big Love: Down Home Southern Cooking …
Provençal Vinaigrette
Romantic visions of the south of France never disappoint and neither does this playful provencal vinaigrette. Our Provencal Salt is the star, throwing in a burst of salt and herbs that makes the other ingredients …
Leave a Comment