Winter Root Caesar Salad - Meat Free Monday

Ingredients

• 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