Vegan caesar salad
- 1 little gem lettuce, halved lengthways
- 3 teaspoons olive oil
- 2 slices bread, cut into rough cubes
- pinch dried oregano
- 2 tablespoons salted cashews (or use unsalted if you prefer)
- 1 teaspoon almond milk (or till you create the consistency you want)
- 1 teaspoon Dijon mustard
- juice ¼ lemon
1 Drizzle the lettuce halves with 1 teaspoon olive oil and season with freshly ground black pepper. Heat a griddle pan or non-stick frying pan over a medium heat, add the lettuce, cut-side down, and cook for about 2 min until it starts to char. Remove from the pan and set aside on a serving plate.
2 Add another 1 teaspoon oil to the pan or griddle, add the cubes of bread and the oregano, sprinkle with black pepper and fry over a medium heat for about 5 min until golden brown. Remove from the pan and set aside with the lettuce.
3 To make the dressing, put the cashew nuts in a blender with the almond milk, mustard, lemon juice, remaining 1 teaspoon olive oil, and a pinch of black pepper and blitz until smooth.
4 Serve the lettuce and the croutons drizzled with the cashew dressing.
Nutrition Info (per serve)
Total fat 27.5g
–Saturated fat 4.2g
Dietary fibre 4.8g
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