Serves 4 to 6
This easy Caesar salad is a stunning dinner side dish, but it's also hearty enough to be a meal on its own.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Make the croutons. Place the bread cubes on the baking sheet, toss with olive oil and salt, and bake 10 minutes, until toasted.
Assemble the romaine on a platter. Drizzle with half the dressing, sprinkle with the radishes, croutons, and chickpeas, and drizzle with the remaining dressing. Top with the pecorino, chives, and pine nuts. Season with salt and pepper to taste.
*To make this recipe vegan, omit the cheese, and replace my Homemade Caesar Dressing with this vegan dressing recipe:
- 1/2 cup raw cashews
- 1 garlic clove
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons capers, drained
- 1/2 cup water
- Freshly ground black pepper
In a high-speed blender, place the cashews, garlic, lemon juice, mustard, capers, water, and a few grinds of black pepper. Blend until creamy.