Things I dislike on a salad include…meat and creamy sauces. If I be grabbing a Subway, I want some chilli sauce and that’s it. My partner will be smashing the Thousand Island, the creamy chipotle… Yuck. But also, when he was a spring chicken and worked at a salad factory (yeah, he’s had so many weird and wonderful jobs) he would eat the bags of salad by the bucket-load. And he would pour on that Caesar salad dressing. Yuk. Creamy salad.
But he thinks this salad tastes better. He thinks this healthy, easy, vegan version is much better. And that’s a vegan win for everyone – especially for the animals that produce the regular Caesar (bacon, eggs, dairy and anchovies).
A typical Caesar salad will have green bulk (I used rocket, but lettuce is usual), tomato, bacon (facon, here!) and croutons (homemade, wholemeal baby!).
|Getting used to that Summer lighting…|
The creamy Dressing
100g silken tofu (that shelf stuff)
1 TB miso paste
½ lemon, juiced
1 tsp mustard (I used chilli mustard)
1 garlic clove
Blend it all in a small blender. Smoosh it into the leaves, tomatoes etc.
Add the croutons on last, and season with lashings of pepper. Yay!