Broccoli Caesar Salad with Plant-Forward Meatballs

Ingredients

Vegan Anchovy Paste
  • 1⁄4 cup miso paste
  • 1 tsp finely ground roasted nori sheet
Dressing
  • 2 garlic cloves
  • 1⁄4 cup fresh lemon juice
  • 2 tsp Dijon mustard
  • A pinch of salt, optional
  • A pinch of black pepper
  • 2 tbsp vegan mayonnaise
  • 1⁄3 cup + 1 tbsp extra-virgin olive oil
  • 3 tbsp grated vegan Parmesan, plus more shaved for serving
Salad Ingredients
  • 2 medium heads of broccoli (about 11⁄2 lbs)
  • 1⁄4 head of savoy or Napa cabbage
  • 1 package Cutting Vedge™ Meatballs (8 oz)
  • Finely grated lemon zest (for serving)
  • A pinch of black pepper

Directions

Preparation:
Prepare vegan Anchovy Paste: Stir 1 tsp finely ground nori sheet into 1⁄4 cup white miso. Paste can be stored in an airtight container in the refrigerator for up to 1 month.

Mash garlic and mix with 2 tsp of vegan anchovy paste. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add vegan mayo and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.

Tip: Dressing can be made 2 days ahead. Cover and chill. Preheat oven to 400°F. Add Cutting Vedge™ Meatballs and bake on an ungreased baking sheet for 10-12 minutes, until heated through and lightly browned.

Trim woody ends from broccoli stems, preserving as much stem as possible. Peel stems to expose tender inner cores. Slice very thinly. Cut off florets and break into bite-size pieces. Add everything to a salad bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Add dressing, and toss until broccoli and cabbage are combined and evenly coated with dressing. Optional season with more salt and pepper. Let sit 10 minutes.

Top salad with Cutting Vedge™ Meatballs, more shaved vegan Parmesan, and some lemon zest.

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