Vegan caesar salad with chicories and walnuts

Indulge in the savory flavors of vegan caesar salad with tangy chicories and crunchy walnuts. A perfect blend of freshness and richness in every bite.

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1/4 cup white miso or chickpea miso (such as Miso Master or South River)
• 1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
• 1 teaspoon pure maple syrup
• 1 teaspoon ground cumin
• 3/4 cup walnuts
• 2 tablespoons chopped drained capers
• 6 cups mixed bitter greens (such as white Belgian endive leaves and roughly chopped radicchio and/or escarole)
• 1/4 teaspoon flaky sea salt
• 1/8 teaspoon black pepper

Instructions:

1. Combine oil, miso, lemon zest, lemon juice, maple syrup, and cumin by whisking gently until mixed.
2. Place walnuts in a small bowl; mix with 1/4 cup of miso dressing. Put the walnut mixture in a large skillet, and cook over medium heat, stirring occasionally, until it becomes aromatic, which takes about 1 minute and 30 seconds.
3. Mix capers with the remaining 1/2 cup of miso dressing. Combine bitter greens and walnuts with 3 tablespoons (or adjust to your preference) of miso-caper mixture, and add salt and pepper for seasoning. Distribute the salad equally onto 4 plates.

Summary:

• Calories: 4817 kcal
• Fat: 171 g
• Protein: 23 g
• Carbs: 37 g
• Potassium: 648 mg
• Magnesium: 191 mg