Chipotle Caesar


  • 1 cup organic baby kale
  • 1 cup Boston hydro lettuce, torn
  • 1/3 cup romaine, chopped
  • 3 ounces chipotle dressing, recipe follows
  • 1/2 cup talera croutons, recipe follows
  • 1 Roma tomato, diced
  • 1/3 cup white beans, cooked
  • 2 tablespoons spiced pepitas
  • 2 tablespoons vegan mozzarella


Toss kale, hydro lettuce, romaine and dressing and divide among 2 plates. Garnish with croutons, tomatoes, white beans, spiced pepitas and vegan mozzarella. Makes 2 servings.

To make the chipotle dressing, whisk together 5 cups vegan mayonnaise, ¹⁄3 cup vegan jack cheese, 2 ounces chopped garlic, 1 ounce pureed chipotle, ½ ounce chopped capers, ½ ounce red wine vinegar, 1 tablespoon salt, 1 tablespoon Dijon mustard, ½ tablespoon lemon juice and 1 teaspoon black pepper.

To make talera croutons, toss together 1 cup diced talera bread with 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, ½ teaspoon smoked paprika and ½ teaspoon ground cumin until evenly coated. Bake in a preheated 350 F oven for 15 minutes or until golden brown.

Chef Ben Diaz, Toca Madera, Los Angeles