There are many stories about the origin of the Caesar Salad. Many believe it was invented by an Italian, Caesar Cardini, who owned a restaurant, in Mexico during the 1920’s. Simplicity is the key to the success of this twisted ‘vegan’ version, of a much-loved classic.
Ingredients
200g ‘Sunfed’ Chicken Free Chicken
10 washed & dried coz lettuce leaves (boats)
½ teaspoon crushed garlic
1 tablespoon of Panko breadcrumbs
2 Teaspoons of ‘Bio Cheese’ Parmesano
2 Teaspoons of olive oil
¼ Sliced Red Onion (optional)
Plant based Bacon (optional)
Ingredients Caesar Dressing
1 ½ Tablespoons of ‘Made with Plants’ Mayo
¼ teaspoon ‘Massel’ plant-based chicken stock
¼ teaspoon crushed garlic (optional)
¼ teaspoon of white pepper (optional)
1 teaspoon of lemon juice
Method
- Mix Mayo, white pepper, chicken stock, lemon juice till combined (Caesar dressing).
- In a medium heated frying pan add olive oil, panko breadcrumbs & garlic. Toast till golden brown. set aside.
- In a medium heated frying pan lightly brown Chicken free Chicken with olive oil.
- Spread chicken free chicken from top to bottom in middle of coz lettuce, sprinkle toasted panko breadcrumbs, sliced red onion, parmesano cheese and drizzle with Caesar dressing.
- Serve on your favourite platter.
