Rainbow Caesar Salad
Caesar salad but not as you know it! Traditional dressing (dairy-free of course!) with Cos or Romaine lettuce, crispy croutons and a variety of rainbow veg, salad and seeds… delicious!
Ingredients
Total time: 60 minutes
Serves: 2-4
(These quantities are suitable for two people as a main meal)
Caesar Dressing
30g/¼ cup raw cashews, soaked for minimum of 2 hours
30ml/⅛ cup water
1 tbsp virgin olive oil
½ tbsp lemon juice
¼ tbsp Dijon mustard
¼ tsp garlic powder
1 tsp capers
½ garlic clove (optional)
¼ tbsp vegan Worcestershire sauce
1 tsp vegan syrup eg agave (optional)
½ tbsp nutritional yeast (optional)
Salt and freshly ground pepper black pepper, to taste
Salad
400g butternut squash, sliced or cut into chunks
300g sourdough bread, 1-2 days old (or gluten free if appropriate)
170g Romain or Cos lettuce
1 red onion, diced
125g Heritage Jewel tomatoes (the multi coloured ones), cut in half
50g toasted mixed seeds
You can use any veg or salad you fancy to make your bowl colourful, nutritious and delicious… these are just a few ideas for you to enjoy.
Method
Caesar Dressing
Soak the cashews for a minimum of 2 hours, drain, rinse thoroughly and add to the blender.
Add all of the other ingredients and blend until very smooth.
Add salt and pepper to taste and add more water if the dressing is too thick.
Salad
Pre-heat the oven to 180ºC/350ºF/Gas Mark 4-5
Roast the butternut squash in the oven with a little oil and salt until lightly brown, turning once. It will take around 20 minutes on each side.
To make the croutons, remove the crust from the bread and then cut into large squares. Cover with olive oil and place into the oven for around 5 minutes on each side or until golden and crispy.
Arrange all the ingredients into a bowl in the pattern of your choice and cover with the caesar dressing. Enjoy
Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk
Instagram: @veganrecipeclub