Caesar Salad

Keeping things pretty simple with this salad recipe. The creamy dressing has a pleasant acidity and a wonderful bite from the garlic. This would make for a perfect starter or side dish.

Yield; Four small servings Prep time; 10 minutes

You’ll need;

  1. One large romaine lettuce, washed and cut into chunks
  2. Three tablespoons of egg free mayonnaise
  3. One tablespoon of oil
  4. One tablespoon of white wine vinegar
  5. Half a teaspoon of dried mixed herbs
  6. One clove of garlic, sliced
  7. 20g grated vegan parmesan cheese
  8. 100g croutons

Method;

  • Wash and chop the lettuce, set aside on some kitchen roll (or tea towel) to air dry.
  • Into a jug, add the mayonnaise, oil, vinegar, herbs and garlic. Blend until smooth with an immersion blender.
  • Add the lettuce to a large serving bowl, pour over the dressing, cheese and half of the croutons and mix with a wooden spoon to combine.
  • Once you’ve spooned the salad into dishes, scatter over the remaining croutons before serving.

Tips; 

  1. I used Violife’s Prosociano as a vegan version of parmesan cheese. You can buy it from Holland and Barrett or larger branches of Tesco. I like the cheese, it has a lovely savoury flavour and pleasant texture. However, I have never eaten parmesan cheese, so I cannot compare it to that.
  2. You can buy egg free mayonnaise in most “Free From” sections of supermarkets. Or why not try making your own, I have a very simple vegan mayonnaise recipe CLICK HERE

Bye for now 🙂

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