Iceberg Caesar Salad with olive bakon & cherry tomatoes

Iceberg Caesar Salad with olive bakon & cherry tomatoes

For the Caesar Dressing (makes 3/4-1 cup):
1/2 cup raw cashews, soaked overnight
1/4 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1 small garlic clove
1/2 tablespoon vegan Worcestershire sauce (I use Wizard’s gluten-free brand)
2 teaspoons capers
1/2 teaspoon fine grain sea salt and pepper, or to taste
For the Nut and Seed Parmesan Cheese:
1/3 cup raw brazil nuts
2 tablespoons hulled hemp seeds
1 small garlic clove
1 tablespoon nutritional yeast
fine grain sea salt, to taste
For the lettuce:
head of iceberg organic wedged
1 ½ cups cherry tomatoes sliced in halves
Olive bakon:
 1 cup olives- slice on cone #4
2 T liquid smoke
1 T tamari
1 tsp smoked paprika
Wee bit of maple syrup 

Directions:
Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
Prepare the dressing: Add the cashews and all other dressing ingredients into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
Prepare the Parmesan cheese: Add brazil nuts and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
Prepare the lettuce: cut into wedges
Slice tomatoes
Assemble: Add dressing onto lettuce, olive bakon and tomatoes. Season with a pinch of salt and mix again. Now sprinkle on the Parmesan cheese. Serve immediately.
Olive bakon:

In skillet add chopped olives and other bakon ingredients cook on medium heat. Let cool

 

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