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Nigella Caesar Artichoke Toast

Nigella Caesar Artichoke Toast

Nigella Caesar Artichoke Toast

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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!
Yields
1 servings
Nigella Caesar Artichoke Toast

Ingredients

For the Caesar Artichoke Spread:

  • 2 tablespoons olive oil
  • 1 cup leeks, cleaned and sliced
  • 2 teaspoons garlic, minced
  • 14 canned artichoke hearts, drained
  • 1/3 cup raw cashews
  • 1-1/2 cup water
  • 1-1/2 tablespoons Nigella Caesar 

For the Nigella Caesar Dressing:

For the Nigella Caesar Salad:

  • 2 cups kale, chiffonade cut
  • 4 poached eggs
  • 1/2 cup parmesan cheese, grated
  • 1 tablespoon Pacific Flake Sea Salt 
  • Favorite bread for toast (ciabatta and pumpernickel loaf featured)

Directions

For the Caesar Artichoke Spread:

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.

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.

For the Nigella Caesar Dressing:

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.

For the Nigella Caesar Salad:

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.

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.

Notes:

Homemaking dressings are one of the easiest ways to really kick a salad recipe up a notch. They're also a great way to make dressings fit dietary restrictions. Our Salad Days four-jar set is a perfect spice and seasoning collection to make homemade dressings or sprinklings for your next salads!

Nigella Caesar Artichoke Toast

Nigella Caesar Artichoke Toast

COOK TIME:

For the Caesar Artichoke Spread:

  • 2 tablespoons olive oil
  • 1 cup leeks, cleaned and sliced
  • 2 teaspoons garlic, minced
  • 14 canned artichoke hearts, drained
  • 1/3 cup raw cashews
  • 1-1/2 cup water
  • 1-1/2 tablespoons Nigella Caesar 

For the Nigella Caesar Dressing:

For the Nigella Caesar Salad:

  • 2 cups kale, chiffonade cut
  • 4 poached eggs
  • 1/2 cup parmesan cheese, grated
  • 1 tablespoon Pacific Flake Sea Salt 
  • Favorite bread for toast (ciabatta and pumpernickel loaf featured)

For the Caesar Artichoke Spread:

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.

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.

For the Nigella Caesar Dressing:

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.

For the Nigella Caesar Salad:

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.

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.

Notes:

Homemaking dressings are one of the easiest ways to really kick a salad recipe up a notch. They're also a great way to make dressings fit dietary restrictions. Our Salad Days four-jar set is a perfect spice and seasoning collection to make homemade dressings or sprinklings for your next salads!

Nigella Caesar Artichoke Toast

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!
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