Lenten Caesar with Asparagus
3 servings
30 minutes
Vegan 'Caesar' with asparagus is a light and sophisticated salad inspired by the classic recipe but adapted for those following a plant-based diet. It features tender soy asparagus perfectly paired with juicy cherry tomatoes and fresh green lettuce leaves, creating a harmony of flavors and textures. Golden crispy croutons made with aromatic garlic add zest and make the dish even more appealing. The dressing made from olive oil, mustard, and soy sauce highlights the freshness of the ingredients while adding a light spicy note. This salad not only delights the taste buds but also serves as an ideal choice for a light dinner or festive table. The combination of simple ingredients transforms it into a true work of gastronomic art.
1
We cut the asparagus into small pieces, quarter the cherry tomatoes, and tear the lettuce leaves.
- Soy asparagus (yuba/fuzhu): 200 g
- Cherry tomatoes: 200 g
- Green salad leaves: 1 bunch
2
You can use ready-made white croutons, but it's better to make them yourself. Cut the crust off the bread, dice it, drizzle with 2 tablespoons of olive oil, sprinkle with dried garlic powder, and dry in a roaster or oven.
- White bread: 4 pieces
- Olive oil: 4 tablespoons
- Garlic powder: 1 teaspoon
3
For the dressing, mix 2 tablespoons of olive oil, mustard, and soy sauce thoroughly. Dress the salad.
- Olive oil: 4 tablespoons
- Mustard: 1 teaspoon
- Soy sauce: 1.5 teaspoon
4
Add croutons before serving.
- White bread: 4 pieces
