Vegetarian Caesar Salad
2 servings
30 minutes
Vegetarian Caesar salad is an exquisite reinterpretation of the classic recipe, adapted for plant-based cuisine lovers. Its history begins with the legendary Caesar salad created in 1924 in Mexico by chef Caesar Cardini. The vegetarian version retains a rich flavor thanks to the combination of crispy curly kale, garlic chips, and aromatic parmesan. The dressing with Dijon mustard, lemon juice, and wine vinegar adds a rich and slightly tangy note to the dish. Garlic and olive oil-soaked croutons add an appetizing texture. This salad is perfect as a light lunch or an elegant appetizer, offering freshness and brightness in every bite.
1
First, prepare the croutons. Cut white bread into small cubes. Place the bread on a baking sheet and put it in the oven to dry at 200°C for 7-10 minutes. Mix the ready croutons with olive oil, 1 clove of finely chopped garlic, salt, and black pepper.
- Garlic: 2 cloves
- Olive oil: 0.5 tablespoon
2
Wash the lettuce leaves and dry them with a towel. Tear the lettuce or cabbage leaves into small pieces by hand. Place on a plate.
3
Blend all the dressing ingredients: 1 clove of garlic, Dijon mustard, olive oil, rice vinegar, lemon juice, Parmesan (leave some for sprinkling on top of the salad), salt. Whisk until smooth.
- Garlic: 2 cloves
- Wholegrain mustard: 0.5 teaspoon
- Olive oil: 0.5 tablespoon
- Wine vinegar: 1 teaspoon
- Lemon juice: 1 tablespoon
- Grated Parmesan cheese: to taste
4
Dress the green leaves with the sauce. Top the cabbage with croutons and remaining parmesan.
- Curly kale: 300 g
- Grated Parmesan cheese: to taste
