Many of you are familiar with Caesar salad. However, perhaps not everyone knows that it originated in Mexico. It was created by Italian restaurateur and chef Caesar Cardini in 1924 in Tijuana, Mexico.
The classic Caesar salad is made with romaine lettuce, olive oil, Dijon mustard, Worcestershire sauce, anchovies, egg yolk, Parmesan cheese, and croutons. It is also often topped with grilled chicken breast and bacon.
Today we'll show you how to make Caesar salad at home. The interesting thing about it is that it's a vegan version that tastes great even without any meat toppings.
The dressing you'll use is made with cashews, roasted garlic, and capers, and topped with vegan Brazil nut parmesan. This salad will simply give you not only the energy you need, but also healthy nutrients that come from natural sources.
And how do you prepare this vegan Caesar salad at home?
Vegan Caesar salad with cashew nuts and Brazil nut parmesan.
What will you need? (2 servings)
- 1 whole garlic
- Salt
- Olive oil
- 100g cashew nuts
- 1 teaspoon Dijon mustard
- 30g capers, including dressing
- Juice of ½ lemon
- 2-3 slices of whole grain bread
- 30g Brazil nuts
- 30g of gourmet yeast
- ¼ teaspoon minced garlic
- 2 pieces of romaine lettuce
How to proceed?
- Pour boiling water over the cashews and soak for about 20 minutes.
- Cut off the top of the garlic, sprinkle with salt and add a few drops of olive oil. Wrap the garlic in foil and place on a baking sheet. Bake at 190° for about 20 minutes. After baking, let it cool for a while.
- Meanwhile, cut the bread into small cubes and mix in a bowl with 1 tablespoon of olive oil. You can toast the croutons prepared in this way in a dry frying pan until crispy, about 5 minutes. You can also add them to the baking sheet on which you are roasting the garlic. Just put them in the oven for 5 minutes and stir halfway through.
- Wash the romaine lettuce and dry it well. If you leave any water on the leaves, the sauce will not “stick” to them. Tear the lettuce leaves into smaller pieces by hand.
- In a bowl or blender jar, add the drained cashews, Dijon mustard, whole capers with their dressing, a pinch of salt, lemon juice, and finally squeeze in the roasted garlic. Blend on high speed until you have a smooth sauce. If the sauce is thick, add a little warm water to thin it out.
- Place the Brazil nuts in a tall container and blend with an immersion blender for about 1 minute. Then add the minced garlic, a pinch of salt and the yeast. Note : you can store this vegan parmesan in a sealed container for about 2 weeks.
- Toss the romaine lettuce with the dressing and divide between 2 plates. Add the croutons and sprinkle with vegan parmesan.
- Enjoy your meal :)
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