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. 
Portuguese Vinho Verde Mussels
Crisp and fresh Vinho Verde is a classic Portuguese wine, an ideal choice to pair with A Taste of Portugal. Inspired by the childhood flavor memories of our friend David Leite, this blend is an …
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 …
Irish Rarebit
What is Rarebit anyway? Think beer and cheese fondue on toast. A perfect snack for a St. Patrick’s Day buffet, this Irish twist on a classic is boldly spiced with mustard and Worcestershire powders, and …
Beet Sourdough
Spring 2020, the sourdough frenzy started. I had very little bread baking experience and flour was scarce. There was no sourdough starter in sight, but we were in lockdown. After a legit learning curve, and …
Heavenly Béchamel and More Fun with Mace Blades
Of the five classic French “mother sauces,” béchamel gives us some of the most rich small sauces. Although béchamel may be the most simple to prepare, that doesn’t mean it can’t also show off some pretty …
Leave a Comment