style="font-size:15px;"> To make the dressing, in a Vitamix or other high-powered blender, combine the cashews, garlic, almond milk, lemon juice, capers, mustard, maple syrup, and sea salt and blend on high speed until just combined. With the blender running on low speed, slowly pour in the avocado oil, then blend on high speed until the dressing is completely smooth. Set aside.
Preheat a stove-top grill pan over medium-high heat, or preheat an electric indoor grill on medium-high heat. Brush with canola oil.
Meanwhile, brush the lettuce with olive oil. In a small bowl, toss the radishes with enough olive oil to coat. Season the lettuce and radishes with salt and pepper.
Place the radishes, cut sides down, on the grill and cook until tender, about 7 minutes. Turn the radishes over and cook until they are just tender but still retain a little crunch, about 7 minutes. Meanwhile, place the lettuce, cut sides down, on the grill and cook until nicely charred, about 5 minutes. Turn the lettuce over and cook until grill marked on the other side, 2–3 minutes. Transfer to a plate and let cool slightly, then separate the leaves.
Transfer the lettuce leaves to a serving bowl or platter and top with the radishes and pepitas. Drizzle with the dressing (reserve any extra for another use). Add a squeeze of lemon juice, sprinkle lightly with flaky sea salt, and serve.
Serves 4
FOR THEDRESSING
1 cup raw cashews, soaked overnight or in boiled water for 30 minutes untilsoftened,then drained 2 cloves garlic,peeled cup unsweetened almond milk or othernut milk2 tablespoons lemon juice1 tablespoon capers1 teaspoonDijon mustard 1 teaspoonpure maple syrup 1 teaspoon kosher salt cup avocado oil
Canola oil as needed
Olive oil as needed 4 heads Little Gem lettuce, halved lengthwise 8 radishes,trimmed and halved lengthwise
Kosher salt and pepper cup pepitas, roasted lemon Flaky sea salt
Grilled Little Gems & Radishes with Cashew Caesar Dressing
In this vegan take on a classic Caesar dressing, the traditional egg yolks, cheese, and anchovies have been swapped out in favor of cashews, nut milk, and capers. If you cannot find Little Gem lettuces, romaine lettuce hearts, halved andgrilled as directed, can take their place.
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Preheat a stove-top grill pan over high heat, or preheat an electric indoor grill on high heat. Brush with canola oil.
Meanwhile, lightly brush the squash on both sides with olive oil. Season with kosher salt and pepper.
Place the squash on the grill and cook, turning every few minutes, until charred and tender, 6–8 minutes total.
Transfer the squash to a platter and garnish with the cheese, hazelnuts, and mint leaves. Lightly drizzle with olive oil, sprinkle with flaky sea salt, and serve.
Serves 4
Canola oil as needed
4 summer squash(about 1 lb total),
halved lengthwise
Olive oil as neededKosher salt and freshly ground pepper
cup crumbled goat cheese
cup roasted hazelnuts,
crushed cup fresh mint leavesFlaky sea salt
Grilled Summer Squash with Goat Cheese, Hazelnuts & Mint
Choose small, firm summer squash—zucchini, straight or crookneck yellow, pattypan, Zephyr—for grilling, and serve them fresh off the heat, as here, or at room temperature. Other cheese and nut combos, such as crumbled feta or ricotta salata with toasted walnuts or pine nuts, will also complement the squash.
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Za’atar-Grilled Eggplantwith Tahini, Pomegranate & Walnuts
Long, narrow Chinese orshorter,slender Japanese eggplants are particularly well suited to grilling. Because theyhave thinner skin and fewer seeds than globe or Italian eggplants, their flesh turns out extra creamy.
If you’re pressed for time, substitute plain yogurt for the tahini sauce.
To make the tahini sauce, in a bowl, whisk together the water, tahini, oil, and lemon juice. Season with salt and pepper. Set aside.
Using a sharp knife, score the flesh side of the eggplant halves with 3 diagonal lines going in each direction to form a diamond pattern. Brush the eggplants on both sides with the olive oil, allowing it to be absorbed into the flesh. Season with the za’atar, salt, and pepper.
Preheat a stove-top grill pan over high heat, or preheat an electric indoor grill on high heat. Brush with canola oil.
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