Salad, SpringTrudy Crane

Caesar Salad

Salad, SpringTrudy Crane
Caesar Salad

This salad is from the spring section of Saison La table vegane but it is so fresh, light and delicious that I love to serve it all year. ( I actually think I am so tired of winter I am moving into the spring section of the book despite the weather outside) There is even a very good coconut bacon that is a great topping to finish off this easy to make supper or side dish.

Caesar Salad
Preparation: 20 minutes
Cooking time: 15 minutes
Servings: 10

15 ml (1 tablespoon) Dijon mustard
5 mL (1 teaspoon) of vegan Worcestershire sauce
3 ml (1/2 teaspoon) Tabasco sauce
1 tbsp (15 mL) capers, chopped
1 clove of garlic, minced
Salt and pepper, to taste
1/2 cup (125 mL) olive oil or canola
15 ml (1 tablespoon) lemon juice

Coconut bacon
250 ml (1 cup) of dried coconut chips
5 mL (1 teaspoon) sweet paprika
15 mL (1 tablespoon) soy sauce
15 mL (1 tablespoon) maple syrup
1 stroke of liquid smoke
1 garlic clove, finely chopped

Croutons and salad
2 large slices of bread, preferably leavened, diced
15 ml (1 tablespoon) olive oil
Salt and pepper, to taste
1 romaine lettuce
1 bunch of kale (kale), central stem removed
15 ml (1 tablespoon) nutritional yeast (see page xxx)

Vinaigrette. In a small bowl, whisk mustard, Worcestershire sauce, Tabasco sauce, capers and garlic. Pepper. To set the mayonnaise, drizzle the oil while whisking. When all the oil is incorporated, add the lemon juice and salt.
Coconut bacon. Preheat the oven to 150˚C (300˚F). Line a baking sheet with parchment paper. Mix all bacon ingredients in a bowl. Pour on the plate. Cook for about 5 minutes, watching closely as it cooks very quickly. Transfer to a bowl.
Croutons and salad. Place the diced bread on the same plate, drizzle with olive oil, salt and pepper. Cook for 5 to 10 minutes or until golden brown. Shred romaine and kale into large pieces. Place in a large salad bowl. Add croutons, nutritional yeast and coconut bacon. Sprinkle with vinaigrette, stir and serve immediately.

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