Mud Caesar Salad

The best thing about a good salad (especially a good-looking salad), is it can make any kitchen amateur look like they know what they’re doing. It’s hard to go too far wrong. Thankfully, Chef Gabe’s Mud Caesar Salad is a breeze to build and doesn’t require much more than a blender and a knife to throw together. Your kitchen nightmares remain secret for another day.

 

Ingredients

For the dressing

• 2 cups olive oil
• 2 garlic cloves
• 4 celery stalks, chopped
• 1 cup water
• 1 cup pre-soaked sunflower seeds
• 1 tbsp MUDWTR’s :rise Cacao blend  
• ½ cup lemon juice
• ½ cup tamari
• 2 tbsp chickpea miso
• 2 tbsp umeboshi vinegar
• 1 tbsp black pepper 

For the sunflower “parmesan” crisp

• 1 quart pre soaked sunflower seeds 
• 1 cup water
• 1 tbsp MUDWTR’s :rise Cacao blend 
• 2 tbsp salt
• 4 tbsp lemon juice
• 4 tbsp nutritional yeast 

For the salad

• Little gem lettuce
• Sea beans
• Capers
• Sunflower Parm
• Dulse Flakes
• Dressing  

Preparation

1. To make the dressing, blend all ingredients in a high-speed blender until smooth and creamy. 
2. Next, move on to the sunflower parmesan crisp. Process all ingredients in a food processor until smooth.
3. Spread the mixture ⅛ inch thick on a teflex sheet and dehydrate until dry.
4. When the sunflower crisp is dry, break it into pieces. 
5. Now, begin assembling the salad. Chop the lettuce, and mix in a bowl with the sea beans, capers, dulse flakes and the pieces of sunflower parmesan crisp.
6. Drizzle with a generous amount of the dressing and serve.