Veggie Caesar Salad with Sourdough Croutons

October 22, 2017
Salad Salad Vegan Vegan Lunch Lunch Sourdough Sourdough

 

Salads are very important in my every day diet. I eat bowl of crisp, fresh greens almost every day. Dressings can be easily made few days in advance, and stored in the fridge. You don't need more than 10 minutes to prepare nutritional bomb lunch. 

RECIPE

serves 2

Croutons :

  • 2-3 thick slices day old sourdough bread, torn into chunks
  • 1 tablespoon olive oil
  • sea salt flakes
  • 1/2 teaspoon dried herbs of your choice (I used thyme, oregano, summer savory and sage mix)

 

Dressing :

(makes more than 2 servings, about 1 cup)

  • 1 cup cashews, soaked in water for 4 hours
  • 1/2 cup filtered water
  • 2 tbsp fresh lemon juice
  • 2 tsp apple cider vinegar
  • 1 1/2 mustard powder or Dijon mustard
  • 1 garlic clove, mined 
  • 1/2 tsp coconut sugar
  • 1 tsp sea salt
  • 1 1/4 cup good quality olive oil

 

Salad : 

  • romaine lettuce or mix of different types of leafy greens
  • 1 carrot, shredded
  • kernels of 2 medium corn, lightly boiled or roasted
  • 1 large cucumber, shaved into thin ribbons
  • about 1/2 cup dressing from above
  • croutons from above 

 

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METHOD

Croutons :

  1. Preheat the oven to 200ºC.
  2. Toss the torn bread with the olive oil, sea salt flakes and the herb. 
  3. Spread the bread chunks evenly on a baking tray and bake, tossing occasionally until golden, about 15 minutes.

 

Dressing : 

  1. Drain and rise the cashews. Place all the ingredients, except the olive oil into a container of your blender. Blend on high speed until smooth and creamy.
  2. Scrap down the sides of the container and put the lid back on. Remove the plug from the lid and turn the blender on low. Begin pouring the olive oil in a thin stream into the blender.
  3. Keep pouring the olive oil until it's all gone. Switch of the blender and scrap the sides. Put the lid back on and blend for another 30 seconds.
  4. Store ready mayonnaise in the fridge, in a glass jar or an airtight container up to 10 days.

 

Assembling the salad : 

  1. Skip the tongs, and simply use your hands, its the best way to toss the salad (wash your hand before wink)

  2. Gently toss the lettuce with corn, carrot, cucumber ribbons and part of the dressing. 

  3. Divide the salad between two plates, drizzle with more dressing and top of with croutons. Enjoy! 

 

 

RECIPE

serves 2

Croutons :

  • 2-3 thick slices day old sourdough bread, torn into chunks
  • 1 tablespoon olive oil
  • sea salt flakes
  • 1/2 teaspoon dried herbs of your choice (I used thyme, oregano, summer savory and sage mix)

 

Dressing :

(makes more than 2 servings, about 1 cup)

  • 1 cup cashews, soaked in water for 4 hours
  • 1/2 cup filtered water
  • 2 tbsp fresh lemon juice
  • 2 tsp apple cider vinegar
  • 1 1/2 mustard powder or Dijon mustard
  • 1 garlic clove, mined 
  • 1/2 tsp coconut sugar
  • 1 tsp sea salt
  • 1 1/4 cup good quality olive oil

 

Salad : 

  • romaine lettuce or mix of different types of leafy greens
  • 1 carrot, shredded
  • kernels of 2 medium corn, lightly boiled or roasted
  • 1 large cucumber, shaved into thin ribbons
  • about 1/2 cup dressing from above
  • croutons from above 

 

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