MEREDITH'S COCONUT CAESAR

PHOTO : GREER INEZ 

Another beautiful creation from Meredith Baird's new book, Coconut Kitchen. I've made just about every recipe & still can't get enough of this nutrient-dense, tropical superfood. Today, Meredith shares her decadent, savory, and super satisfying twist on the classic favorite. Enjoy! 

M | This salad can be served as a romaine “wedge” inspired by restaurant platings. You can also use romaine hearts or any other crisp lettuce. Oil-cured or sun- dried olives are best, but you can dehydrate pitted olives to get this same effect. The concentrated salty flavor of dulse seaweed makes an excellent substitution for the anchovies that are traditionally found in Caesar salad. Dulse is rich in minerals and is an excellent source of protein. The dressing is great on its own and also makes a delicious dip for crudités.

SALAD

Makes 2–4 servings.

2–3 small heads or 1 large head of romaine lettuce
1/2 cup chopped dulse or dulse flakes
1/4 cup sun-dried or oil-cured kalamata olives, pitted and chopped

Slice romaine hearts on the bias. In a large bowl, gently toss lettuce with the coconut dressing, making sure to fully coat leaves for a wedge-style salad. Garnish with chopped olives and dulse. Try tearing leaves and tossing all ingredients together for a more traditional Caesar salad presentation.

COCONUT CAESAR DRESSING

1/2 cup young coconut meat
1/3 cup lemon juice
1 clove garlic
2 tablespoons white miso
1/2 teaspoon black pepper
1 teaspoon dulse flakes or finely chopped dulse 1 teaspoon apple cider vinegar

1–2 tablespoons water, or more as needed 1/2 tablespoon nutritional yeast (optional) 1–2 tablespoons olive oil (optional)
1/4 cup pine nuts, or 1/4 avocado (optional)*

*The addition of either pine nuts or avocado will make a thicker, creamier dressing.

Blend all dressing ingredients together until smooth.