Saturday, 15 April 2017

Vegan Caesar Salad

Vegan Caesar Salad


Vegan hard boiled eggs
1 head romaine lettuce
Vegan Parmesan cheese
Vegan bacon bits
2 slices bread
Caesar dressing - Daiya makes one or you can make your own below.


1 teaspoon vegan fish sauce or japanese umeboshi vinegar
1 teaspoon Worcestershire sauce
3 garlic cloves, finely chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup olive oil
Salt and freshly ground black pepper


Whisk together all dressing ingredients.
Preheat oven to 350F.
Cut bread into small cubes and place on a baking tray and drizzle with olive oil.
Bake for around 10mins shaking loose half way.
Slice romaine lettuce and add to a large mixing bowl.
Add half the dressing and coat leaves well.
Add one serving of coated leaves to each serving bowl.
Top each bowl with sliced vegan eggs, vegan Parmesan cheese, vegan bacon bits and croutons.
Drizzle remaining dressing over the top.

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