Nigella Caesar Artichoke Toast
Prep Time
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Cook Time
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Total Time
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Servings
N/A
Difficulty
Moderate
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About this Recipe
Now that I sling spices instead of hash, it is nostalgic to look at old recipes from my professional chef days. This recipe and I go waaay back and it remains a brunch favorite. Over time, it has evolved into a slightly healthier version. Our vegan Nigella Caesar blend brings all the flavor of a classic Caesar dressing, without the extra egg. Nutty nigella seeds add crunch and bring the umami along with Worcestershire powder and garlic. These bold flavors pair perfectly with the leeks and artichoke hearts in the spread. This makes a delightful topping for toast or flat bread. For added brunch magic, we garnished the toast with a kale Caesar salad and a poached egg. Finish it off with a sprinkle of Pacific Flake Sea Salt for crunch and enjoy!
Instructions
1
In a medium sauce pan over medium heat, add 1 tablespoon of olive oil and sauté the leeks and garlic until they start to caramelize, about 3-5 minutes. Next add the cashews and artichoke hearts. Sauté for 5-8 minutes on low, until the mixture looks tender and soft. Add the water and reduce until it is almost dry again.
2
Transfer to a blender and add the Nigella Caesar. Blend for 30 seconds on high or until the mixture looks smooth. Set aside and keep the spread warm.
3
Add Nigella Caesar into a tall 1 quart container with a wide base, such as a Mason jar. Pour in the water and blend well with an immersion blender. With the immersion blender running and immersed in the liquid, slowly pour in the oil, and continue blending until emulsified and thick. The result should be creamy. What isn't used for this recipe will keep in a jar in the refrigerator for at least a week.
4
In a medium sized bowl, add the kale and toss in approximately 2 tablespoons Nigella Caesar dressing. Adjust for seasoning, if needed, and sprinkle in some parmesan cheese.
5
For assembly, toast your favorite bread and liberally add a thick layer of Caesar artichoke spread. Neatly make a pile of salad on top and garnish with a runny egg and a sprinkle of Pacific flake salt.
Ingredients
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