Romaine Caesar Salad with Cashew-Caper Dressing
#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: var(–meadow-accent-color); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: var(–meadow-accent-color); }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: var(–meadow-accent-color); }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: var(–meadow-accent-color); }A great Caesar salad lives or dies by its dressing, and this one — built on raw cashews instead of egg yolks — is the real thing. Same punch, same creaminess, no compromises. The lemon, capers, Dijon, and garlic do exactly what they’re supposed to do; the cashews just happen to be a better canvas than dairy or anchovy paste. Toss with crisp romaine hearts and sourdough croutons toasted in olive oil, and you have a salad that holds its own at the dinner table, not just as a polite side dish. Make it in summer when you want something substantial that doesn’t require the oven — except for the croutons, which are worth ten minutes of heat. The dressing makes more than you’ll use in one sitting, which is a feature: it keeps for a week and goes on everything.
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