FODMAP friendly, vegetarian Caesar salad
http://www.georgeats.com
See more from georgeats
Arrange your ingredients like a good Instagrammer
1
If you’re using it, finely chop a handful of kale (with two hands)
2
Add some salt to the kale
3
Follow with lemon juice and massage it in. Set aside
4
To make the dressing: add 1 teaspoon of Dijon mustard to 1 cup of mayo (I used vegan)
5
Add 2 teaspoons vegetarian Worcestershire sauce (there’s a vegan recipe on my website)
6
Add around 2 tablespoons of lemon juice and adjust to your taste
8
Add 2+ teaspoons capers and a teaspoon of caper brine
9
50g finely grated vegetarian Parmesan (I use my nutribullet to get it nice and fine)
10
Lots and lots of cracked pepper
11
Arrange your greens on a large platter (I used kale, rocket, lettuce and parsley)
13
Now to make croutons! I used around 200g stale GF sourdough. Add olive oil to your skillet
14
Place it on a medium heat and zest in around half a lemon. Add a pinch of fresh pepper and salt
15
Add the croutons to the pan (I used around 200g) and cook until golden
16
Add the croutons to your salad
17
Followed by some hard boiled eggs (or soft boiled if you prefer)
18
Add some walnuts
19
And a little extra Parmesan
20
Drop with the vegetarian Caesar dressing and extra herbs
21