Everywhere you go in the US you see a Caesar salad on the menu. It’s become ubiquitous. I’ve seen so many people choose it thinking it is a healthy choice.
More often than not, it isn’t.
Here’s a version that has a nice savoury (non-daury) cheesy dressing that is rich and creamy. The capers and olives substitute nicely for anchovies or the saltiness of bacon that is sometimes included.
For 4 medium portions or 2 large.
2 Romaine Lettuces finely shredded
1 Tbsp of small capers drained
1 Tbsp of olives pitted or unpitted
1 finely chopped white onion
2 Handfuls if rocket (Arugula for the US)
1 med/large or 2 small avocados (cut in half, remove stones, cross-cross with a knife and squeeze out flesh).
1 can of chickpeas, rinsed. (Optional but add a nice soft texture).
2 x Cloves of Garlic peeled and crushed
1/4 Tsp Herbamare or Salt
1/4 cup Tahini
2 Tsp Dijon Mustard
2 Tbsp Nutritional Yeast
1/4 cup Water
Pinch ground Black Pepper
Optional Garnish – sprinkle of fake Parmesan cheese. (See recipe).
Mix salad dressing ingredients (you can use a blender or a fork) to a creamy consistency. Let down with a little additional water.
Just before serving pour dressing over salad and mix thoroughly.
This is quite a strong dressing so best to not add it until just before serving or the salad will wilt. You want the romaine to remain (cant believe i wrote that) crisp.
Ps – the griddled sausage is a home-made chorizo sausage which I will blog later.