Crispy Caesar salad with soy strips
Ingredients
For the salad:
1
Head
romaine lettuce, washed and chopped into bite-sized pieces
100
g
cherry tomatoes, halved
1
small red onion, finely sliced
50
g
almond parmesan alternative
2
Slice(s)
wholemeal bread, diced for croutons
1
tb
olive oil
Salt and pepper to taste
For the dressing:
60
g
caper stock
40
g
capers
3
nori leaves
50
g
almond parmesan alternative
100
g
vegetable stock
2
tb
balsamic vinegar, white
1
tb
mustard
1
tb
pumpkin seed oil
50
g
water
200
g
rapeseed oil
Preparation
1. Prepare the soy strips: Soak the Vantastic Soy Strips in a bowl with a little hot water or vegetable stock until they are soft and juicy (approx. 10 minutes). Then drain well and squeeze gently to remove excess liquid.
2. Prepare the croutons: Cut the wholemeal bread into small cubes. Heat a tablespoon of olive oil in a pan, add the bread cubes and toast over a medium heat until golden brown. Season with a pinch of salt and pepper. Set the croutons to one side.
3. Fry the soy strips: Heat a little olive oil in the same pan again and fry the drained soy strips until they have reached a crispy consistency. Season with salt and pepper to taste.
4. Prepare the dressing: Chop the nori leaves into small pieces and mix with all the other ingredients. Leave the mixture for 5 minutes and then blend finely with a blender.
5. Assemble the salad: Place the romaine lettuce in a large bowl and add the cherry tomatoes, red onion rings and croutons. Pour over the dressing and mix everything well.
6. To serve: Divide the salad between plates and arrange the crispy soy strips on top. Finally, sprinkle with a little extra vegan Parmesan alternative. TV chef Benedikt Faust wishes you bon appétit!
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