Eggless Caesar with Toasted Pecans and Eco-friendly Apple Croutons


Vegan Kale Caesar Salad w/ Crispy Chickpeas | HEALTHY DINNER IDEA

Video taken from the channel: Simply Quinoa


Molly Makes Classic Caesar Salad | From the Test Kitchen | Bon Appétit

Video taken from the channel: Bon Appétit


Our Favorite Homemade Caesar Salad From Scratch

Video taken from the channel: Inspired Taste


Will Grilling Lettuce Change CAESAR SALAD Forever? | Vegan Caesar Salad Recipe

Video taken from the channel: Edgy Veg


Caesar Salad w/ Roasted Garlic Croutons | The Vegan Test Kitchen

Video taken from the channel: The Vegan Test Kitchen


How to Make Croutons Garlic Parmesan Croutons Recipe

Video taken from the channel: Food Wishes


Vegan Caesar Salad with Homemade Croutons

Video taken from the channel: Vegan Cooking with Love

2 large Granny Smith apples, cut into 1/3-inch dice; ½ chopped pecans, lightly toasted ; Directions. In a medium bowl, whisk together the ingredients for the dressing. Set aside.

Wash the romaine and cut the leaves into ¾-inch pieces. Dry well with paper towels and put in a large bowl. Chopped romaine, shaved Parmesan, pine nuts, housemade croutons, and our signature eggless caesar dressing. $13.00. Plain Cheese. Mozzarella, marinara roasted beets, apples, candied pecans, gorgonzola crumbles, and our balsamic vinaigrette Fresh arugula tossed with candied pecans, green apple, and fresh sage, topped with our balsamic.

To take it over the top, I garnish the salad with a generous amount of crunchy Roasted Chickpea Croutons and a delectable Nut and Seed Parmesan Cheese for the ultimate vegan Caesar salad. The dressing recipe easily doubles for a larger group and it’ll keep in the fridge in a sealed container for a few days so you can make it in advance. Mixed lettuces, aged parmesan cheese, and baked tortilla croutons tossed in eggless caesar dressing. Fresh chopped romaine, oven roasted chicken, shaved Parmesan, Lilli’s Montreal croutons, eggless Caesar dressing. $13.20 Chipotle Ranch Wrap Fresh chopped romaine, fresh cut red bell pepper, fresh diced cucumber, corn, fresh sliced grape tomatoes, artisan cheese blend, corn tortilla chips, chipotle ranch dressing. $11.40. Mixed Greens with Toasted Spicy Pecans & Cheddar Cheese Original Caesar Salad. Cardini’s® Caesar Dressing.

Marzetti® Regular Cut Caesar Style (Multi Grain) Croutons. Panzanella. Marzetti® Balsamic Vinaigrette. Marzetti® Regular Cut Caesar Style (Multi Grain) Croutons Apple, Pear & Candied Pecan. Fresh chopped romaine, hard boiled egg, avocado, crispy diced bacon, oven roasted chicken, crumbled blue cheese, fresh sliced grape tomatoes, ranch dressing.

Southwest Spicy Wrap $ 10.50. Santa Fe Chicken Salad. Named “Best of Boston ”. by Boston Magazine. Fire-grilled chicken breast, fresh mixed lettuces with cilantro-lime vinaigrette, shredded carrots, brown rice, simmered black beans, Monterey Jack cheese & salsa fresca..4.75 per person. spring mix, cheddar cheese, crispy bacon, pecans, grapes, green onion, red cabbage, biscuit croutons, house-made ranch dressing (add fried or grilled chicken +2.5) 8.2.

A scoop of seasoned chicken, green onions, celery, apples, tarragon, parsley, chutney and toasted pecans in a yogurt dressing served on a lettuce leaf Caesar $2.99 Romaine, parmesan, croutons and caesar dressing.

List of related literature:

Avocado, sliced or spread, is excellent on sourdough French bread (or bread of your choice), plain or with lemon juice and salt and pepper.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Combine the pistachio nuts, raisins, garlic, lemon zest, parsley, salt, pepper, and 1 tablespoon of the olive oil in a bowl.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Add flavor with apricot preserves and chopped nuts; crumbled blue cheese and grated apple or pear; salmon and chopped green onion; or herb blend.

“American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition” by Roberta Larson Duyff
from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition
by Roberta Larson Duyff
HMH Books, 2012

One grated pine apple, half a pound of butter, half a pound of sugar, six eggs, and three ounces of grated bread; rub the butter and sugar into a cream; beat the eggs, (white and yolks separately,) and add them; then the fruit and bread, and bake either with, or without a crust.

“The Carolina Housewife” by Sarah Rutledge, Anna W. Rutledge
from The Carolina Housewife
by Sarah Rutledge, Anna W. Rutledge
University of South Carolina Press, 1979

1 tablespoon finely chopped red onion, 1 tablespoon chopped toasted pecans or walnuts, 1 tablespoon finely chopped Brie, and the yogurt mixture.

“The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love” by Anne Alexander, Julia VanTine
from The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love
by Anne Alexander, Julia VanTine
Rodale Books, 2013

Omit the bread, maybe add a little arugula or radicchio, and serve with the eggs on top just the same.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Sprinkle the top with the smoked almonds, and serve with the sliced pears, crackers, or crostini.

“What Can I Bring?: Southern Food for Any Occasion Life Serves Up” by Elizabeth Heiskell
from What Can I Bring?: Southern Food for Any Occasion Life Serves Up
by Elizabeth Heiskell
Oxmoor House, Incorporated, 2017

Eggless Caesar dressings (with heavy cream) were tried, but it just wasn’t the same.

“Alcamo's Fundamentals of Microbiology: Body Systems” by Jeffrey C Pommerville
from Alcamo’s Fundamentals of Microbiology: Body Systems
by Jeffrey C Pommerville
Jones & Bartlett Publishers, 2009

Substitute ¼ cup finely crumbled feta cheese for goat cheese, ¼ cup toasted and finely chopped pistachios for pecans, and 2 tablespoons chopped fresh mint for thyme.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Combine the bread crumbs, garlic, lemon zest and juice, parsley, thyme or oregano, olives and capers in a small bowl.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

View all posts


Your email address will not be published. Required fields are marked *

  • I make my own Caesar dressing too. I do mine a little different but I still believe it’s always best to make your own. Much better than shop bought and you know what’s in it. x

  • Hot lettuce is the worst thing in the world ���� it was fun to watch though but I’m convinced y’all are insane. Watch gordon ramsey eat grilled lettuce it’s so funny ��

  • Just made these, very delicious. I went with garlic powder and chives with olive oil though though, didn’t have time to let the oil and garlic sit, although I do have a bowl of garlic and olive oil sitting around for future use now! Thanks for the tips!!

  • limited can’t insult tops because if top get’s insulted by limited he is on the same level, and its e legal to force some one to get insulted.

  • Please don’t hate but I am absolutely making this with gluten free bread for my (Celiac) daughter who has to always pass up salad at family dinners where the host puts in regular croutons and then says, “Oh, just pick those out.” (And often the salad is only the most likely safe thing for her to eat, grrr.) Thank you, Chef John…I will make a batch of these for her so that she can bring her own delicious salad to the next potluck event and know there is something safe for her to eat. Edit: And I will be sure to remember to sing your ‘single layer’ version although I have to say the most memorable parody I’ve heard is ‘Start at 45 with Miss Butt Medler’ here on YT.

  • My puppies name is Zeus…& u made me grab him & force him to do a little dance whilst I sang, “ all the single zeusiess, all the single zeusiesss”

  • I used real quality olive oil ($55.00/Ltr) and Parmigiano-Reggiano cheese. I think my cost/crouton went up to $0.68 each one. BUT I am very happy with the quality of these croutons. (ya get what ya pay for).

  • I made this croutons couple of days ago. When my hubby came home from work he was like “what’s this amazing smell”. I made whole french bread worth of croutons. We ate it with salads and then we kinda ate it while watching TV. We finished it in one sitting. Not good if you’re watching weight because they are yummy.

  • Cool recipe! Although I agree with you that some vegans grill, I wonder how many actually own a grill? If I had extra money to blow, maybe I’d get one, but it’s not really at the top of my list.

    I’m excited try making that vegan dressing! I’ve been looking for a good recipe. Oh and I love capers too ��

  • This recipe doesn’t appeal to me because of the grilled lettuce I prefer lettuce to be eaten raw. I would only grill the tofu and definitely enjoy the bean salad.

  • Good video, lol it looks.lole your filming at a cooking school or public kitchen. I’ve never seen so.many ovens in a room not even in a restaurant

  • Okay I just made this for dinner tonight and it was AMAZING! I had to char the romaine on my gas stove because I don’t have a grill, and although it felt like a weird step, it really enhanced the overall flavor of the salad. I used fava beans instead of white beans and it worked fine! I’m obsessed with the bean marinade. Thank you for this hearty protein heavy meal ��

  • I’m so happy you made this. I watched an episode of Kitchen Nightmares with Gordon Ramsey. Someone made a grilled Caeser salad, well I’m over here thinking genius, brilliant, outstanding, while Gordon was outraged ��

  • I loved the video! So great you decided to share with us such an unconventional way to prepare this salad! I will definitely be trying it out as soon as it starts to be warmer outside!

    Also, a side note: I think they should also sponsor @avantgardevegan. Barbecue pineapple, watermelon, sausages or ribs from his recipes would definitely work great on such a grill:D

    Sending you lots of love!

  • I know this sounds like the biggest vegan stereotype ever, but grilled salad is a MOOD! Seriously, try it out (Recipe linked in the description)

  • All my friends last summer we’re like “you want to bbq? I thought vegans don’t bbq?”������������ do glad we debunking stereotypes and finding ways to show others how delicious vegan food can be using a bbq

  • That has allmost nothing to do with Cesar salad, but who cares. Important question is ARE YOU SISTER WITH DAKOTA JOHNSTON or what is the deal?!!

  • she is grilling salad:O:O:D:D I had a boss when I was working at a deli ages ago who considered grilling salad to be blasphemy, he would refuse to grill customers’ sandwiches that had lettuce in them.

  • I may love Caesar Salad as much as Luke. I bet that WAS better after sitting for a day. I like that you did a nice standard recipe.

  • I used a two day old half banquette. Used olive oil with garlic paste and used all the other ingredients listed.
    I didn’t have hours for olive oil and garlic to marinate. But man on man, they are delicious. I am eating them
    Right now with homemade pea soup. Yum��

  • This reminded me of that one episode of kitchen nightmares when Gordon Ramsay was served the grilled lettuce. This looks delicious though, Ramsay is quacking! ��

  • For the full Caesar Salad recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:

  • I got home with salad ingredients and didn’t buy croutons but thought how nice it would be to have some,came upon your video,I had hoagie rolls instead of french bread and made these and they turned out great! Thanks!

  • You somehow forgot a primary ingredient.. Worcestershire sauce. How do you do that??? Also if you try to make this Watch the salt. Add salt after you make this

  • We use a cheapy walmart charcoal grill & grill all summer! Grilled veggies, tofu & burgers. You can’t go wrong in my opinion. This looks amazing, I’ll definitely give it a go.

  • Another one of your wonderful, delicious and easy recipes. Thank you so much for giving us these quick, short video ideas for a busy person to easily use. ����

  • This is the BEST ceasar salad EVER. My mouth is watering right now. I LOVE Crasar salad and I haven’t foond the best one yet. I think this is it. Thanks Molly

  • Soak skewers the night before so they don’t burn, brilliant! I’ve never been able to figure out how to do it without that happening. Thanks for the tip!

  • Thanks Molly, you’re the best. Been using this recipe for a while. The hubs loves it. I do add a bit more salt, and. I don’t grill the romaine, but it still turns out nicely

  • Could you please add a little more salt because I can still see the lettuce. Just kidding.
    I always come back to this video to refresh my memory. Thanks for posting.

  • I made this tonight and it was amazing! I recommend making the day before or 3 hour before to left the flavors marinate together. Also, I used a hand whisk, but wish I used an electronic hand mixer.

  • Has BA totally given up on making new videos? It is hilarious they are cowering in front of these liberal dipshits who will never be satisfied since they are constantly looking for new ways to show off how woke they are. So they will constantly up the ante on the retardo meter.

  • I have a really, really bad pet peeve with cutting the ends off of romaine so all this made me want to do was scream and then tell you about it.

  • I made this recipe a few months ago and actually going to as well tonight. Molly NAILED this recipe. Gordon Ramsey eat your heart out. Love this fav recipe!

  • Put on gloves if you use your hands. I don’t want to eat something someone has had their hands in. Anyway, why make this homemade mayo when it is made so beautifully for you. Use anchovies, mayo and a touch of lemon and garlic with parmesan and croutons…I’d make the mayo in a pinch only…

  • On Kitchen nightmares, Gordon Ramsay criticized a Chef for grilling the lettuce, which is what you doplus theirs a MasterClass ad with Gordon Ramsay sponsoring this video

  • Is the drop at a time mixing of olive oil strict? What if I wanted to make a lot more to store in fridge, that would take a long time?

  • That looks delicious! About how long do most of your dressings/sauces keep in a sealed mason jar in the fridge before they go bad?

  • I’m eating this right now, it’s the first of your recipes I’ve tried, and I’m seriously in love with it. Those toasted chickpeas are insane – they’re way better than croutons! Thank you, thank you, thank you!!!

  • Idk if you know this or not but the liquid from the chickpeas is a cool egg/egg white replacer like I’ve beat it & used it for meringue and vegan French macaroons.

  • Do the chickpeas keep well for future use? I just made the salad omg so yummy and I added finely shredded purple cabbage for color and health benefits. I didn’t have 40 minutes for the chickpeas and am wondering if I can make them ahead of time.