‍1. Lazy Caesar with Panko Crunchies

(because croutons break your teeth)

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‍The Crunchies
Skip the tooth-breaking croutons and make garlic panko crunchies instead. This is the best part—and the only cooking.

Warm a mix of olive oil and a little butter in a skillet with a crushed clove of garlic. Add panko breadcrumbs in one even layer (not too deep) and stir until golden and fragrant. Sprinkle with salt and pepper, then cool on a plate or tray—they’ll stay crisp for hours.

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Make a big batch and keep it in a ziplock or Tupperware; thank me later!

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Eggless Caesar dressing

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Add to the blender:

• A good spoonful of mayo (or part mayo, part olive oil or yogurt, or 1/2 an avocado
• Squeeze of ½ lemon
• A small spoonful of Dijon
• A splash of Worcestershire, anchovy paste, soy sauce, or caper juice
• A grated clove of garlic
• A handfull of parmesan—see smuggling note below
• Salt and pepper to taste

Blend until creamy. Add a drizzle of water if it’s too thick. Skip the mayo/yogurt entirely and make it a lemon vinaigrette version.

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**If you don’t like the fake parmesan from Sam’s—fair—use any cheese you like— I once got stopped at customs trying to smuggle in the real stuff—or sub nutritional yeast for a delicious not sacrificing at all-vegan cheesy hit.

2. Carrot-Ginger dressing with toasted almonds or pistachios—that Japanese dressing you crave.

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In the blender:

• 1 or 2 rough chopped carrots
• 1-inch piece fresh ginger chopped or grated
• Spoonful of almond butter, miso paste, or tahini (can sub peanut butter)
• A couple splashes of rice vinegar or apple cider vinegar
• A few squirts of honey or agave
• Splash of soy sauce
• Combo olive oil, and sesame oil
• Water to thin

Blend until creamy, sweet-sharp, and addictive. Great over little gems with  toasted sliced almonds, roasted pepitas or shelled pistachios, or crumbled plantain chips and some fresh mint leaves.

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3. Avocado Green Goddess dressing: creamy, green, never the same twice—ranch-ish, herby and extra good when you score dill in the canasta from Gente Viva.

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In the blender:

• 1 ripe avocado
• Juice of 1 lime or lemon
• 1 handful herbs (cilantro, basil, parsley, dill, scallions, the more the better)
• 1 small garlic clove grated
• Splash olive oil + water to loosen
• Salt + pepper

Blend until glossy and green. Dairy-free, but you can use sour cream (crema), heavy cream, yogurt, mayo or even cottage cheese as a base.

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Pro tip: throw in a few cornichons and their juice—you’re welcome.

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Toppings: sliced radishes, salted pepitas, crumbled potato chips or pomegranate seeds (if you have the stamina, or someone to help with that—lol).

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Prep for all of the above: cut lettuces in half or quarters lengthwise, OR, pull off leaves but leave them whole—wash and dry (if you’re into that) keep cold until ready to eat—pour over the dressing of your choice and smother in toppings.

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** make it a BLT: add bacon and tomatoes

** make it Greek-ish: add olives, cucumbers, and feta

** make it Nicoise-ish: add hard cooked eggs and tuna

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Have fun!

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