Winter Root Caesar Salad

Matt Pritchard
Colourful winter root caesar salad on tray
Serves 4
Print recipe
  • Prep time 15 mins
  • Cook time 30 mins
  • Passive time overnight mins
  • Ready time 45 mins

A proper tasty salad – creamy, garlicky and sharp all at the same time.

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • 400 g parsnips, cut into chunky batons
  • 400 g carrots, cut into chunky batons
  • 4 shallots, cut into wedges
  • olive oil
  • 2 thick slices of sourdough
  • bread, crusts removed and bread torn into bite-sized pieces
  • 1 tablespoon capers in brine, drained
  • 150 g curly kale, stalks removed, leaves torn into bite-sized pieces
  • handful of radicchio or chicory leaves
  • salt and pepper
  • 50 g blanched almonds, soaked in water overnight, then drained
  • 1 garlic clove, finely grated
  • ½ tablespoon Dijon mustard
  • 1 tablespoon brine from the caper jar
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 3 tablespoons boiling water


Preheat the oven to 200°C/400°F/gas mark 6. Place the carrots and parsnips in a large roasting tray with the shallots. Oil and season them all well and roast for 25–30 minutes, until tender. Set aside to cool slightly.

Meanwhile, place the bread pieces on a baking sheet and mix with 2 tablespoons of oil and a good pinch of salt, turning them well. Pop them in the oven alongside the carrots for 12–15 minutes, turning once or twice, until golden and crisp.

To make the dressing, place all the ingredients in a food processor. Blend until smooth, stopping to scrape down the sides every so often. It should be thick with the consistency of yogurt. Taste and tweak the seasoning.

Heat a few tablespoons of oil in a small frying pan. Fry the capers for 2–3 minutes, until they start to open and turn crisp at the edges. Remove to a piece of kitchen paper to soak up the oil and leave to cool.

Place the kale in a mixing bowl with a pinch of salt and a small dash of oil. Massage the leaves for a few minutes by scrunching them with your hands; this works the salt into the leaves and helps to tenderize them.

Add the radicchio to the kale along with the parsnips, carrots, shallots, croutons and 2 tablespoons of the dressing. Mix well and divide between 2 plates. Spoon over the rest of the dressing and garnish with the crispy capers.


Additional notes

Taken from Dirty Vegan Another Bite by Matt Pritchard. Published by Mitchell Beazley. Priced at £20

“A proper tasty salad. Both kale and radicchio leaves are bitter, so the dressing here needs to be strong: creamy, garlicky and sharp all at the same time.”

Dirty Vegan Another Bite book cover by Matt Pritchard