An entirely plant-based version of the classic Caesar Salad with vegan chicken strips, vegan parmesan, and homemade crunchy croutons.
Ingredients
Salad
- 350 grams vegan chicken strips or pieces
- 2 baby gem or 1 head romaine lettuce leaves separated
- 1 avocado sliced
- 200 grams cherry tomatoes halved
- 2 handfuls of croutons Make your own using 2cm squares of sourdough, crusts removed, drizzled with a little oil and salt and placed in the oven at 180°C until golden. You can also use gluten-free bread for this.
- handful fresh parsley stalks removed and finely chopped
- 50 grams vegan parmesan shaved or grated
- 1 tbsp capers drained and rinsed
Dressing
- 230 grams vegan mayonaise
- 1 tsp Dijon mustard
- 2 cloves garlic crushed
- 2 tbsp lemon juice
- 50 grams vegan parmesan grated
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp vegan Worcester sauce (optional)
Instructions
Salad
- Lightly fry the vegan chicken pieces in a little oil until golden or according to the instructions on the packet.
- Arrange all the different salad ingredients together in a bowl or decoratively on a board if you’re feeling fancy.
Dressing
- Mix all the ingredients together in a medium-sized bowl until well combined.
- Either spoon a few dollops of the dressing around the salad ingredients or mix together with the salad until fully covered.