Grilled Summer Caesar Salad

Directions

1. Cut the full romaine head in half lengthwise and grill immediately when the lettuce is still cold. Grill only the cut side which will give you the nice balance between crispy burnt edges on one side and refreshing crunch on the other side. Add your toppings and dressing—the messier the better. Enjoy!

CRUMBLED TEMPEH

1. Preheat oven to 325 degrees. Place 8-10 tempeh strips on baking sheet and mix with a ½ tsp. of maple syrup, 1 tsp. of smoked paprika and 1.5 tsp. Watson’s Yumami Seasoning Blend. Bake until crispy (approx. 15-20 minutes). Let cool and crumble.

2. Preheat oven to 325 degrees. Using the bread of your choice—we love sourdough or white bread for this recipe—cut the bread into cubes and mix (on baking sheet or in a bag) with milkadamia macadamia nut oil and Watson’s Yumami Seasoning Blend. Place on a baking sheet and bake for 12-15 minutes, flipping halfway through to ensure a uniform golden brown color. Let cool.

CROUTONS

1. Preheat oven to 325 degrees. Using the bread of your choice—we love sourdough or white bread for this recipe—cut the bread into cubes and mix (on baking sheet or in a bag) with milkadamia macadamia nut oil and Watson’s Yumami Seasoning Blend. Place on a baking sheet and bake for 12-15 minutes, flipping halfway through to ensure a uniform golden brown color. Let cool.

TANGY CAESAR DRESSING

1. In blender or food processor mix 14 oz of silken tofu, 3 cloves of fresh garlic, 3 tablespoons of freshly squeezed lemon, 1/3 cup of macadamia nut oil, a few sprigs of fresh dill, 1 teaspoon of capers, salt and pepper to taste. Optional, add a pinch of nori flakes or Watson’s Furikake Seasoning Blend for a slight ocean zest. Blend on high for 30 seconds or until well blended and creamy.