ASPARAGUS CAESAR SALAD WITH CRISPY CAPERS & PINE NUTS
A fresh and seasonal take on the classic Caesar Salad. Packed with flavour and drizzled with the most delicious creamy dressing. It will be a new lunch favourite!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 2 servings (or 4 as a side)
Ingredients
- 200 g sourdough bread chopped into bite-sized chunks
- 2 garlic cloves minced
- olive oil
- 800 g asparagus woody ends trimmed
- 2 tbsp capers
- 20 g pine nuts toasted
- sea salt & freshly ground black pepper
DRESSING
- 60 g cashew nuts
- juice of 1/2 lemon
- 1 tsp Dijon mustard
- 2 tbsp nutritional yeast or parmesan
- 1 small clove of garlic minced
Instructions
-
Preheat the oven to 180°c (fan assisted)/390°f/gas 4.
-
Cover the cashew nuts with just boiled water and allow to soak for 20-25 minutes, until softened.
-
Meanwhile, combine the chunks of sourdough, garlic, 2 tbsp olive oil and a large pinch of salt on a baking tray. Give everything a good mix, then bake for 15-20 minutes, or until golden.
-
Preheat the grill to medium-high. Combine the asparagus with a drizzle of olive oil and a good pinch of salt and black pepper in a large bowl. Arrange the asaparagus on a grill tray, then grill for 6-8 minutes, or until soft all the way through and slightly starting to char.
-
To make the dressing, combine the cashew nuts, lemon juice, Dijon mustard, nutritional yeast or parmesan, garlic, 75ml of water and a good pinch of salt and black pepper in a blender. Blend until completely smooth (this might take a while if your blender isn’t super high-powered). Taste and adjust the seasoning, adding more of any ingredient you think it may need.
-
Warm a drizzle of oil in frying pan over a medium-high heat. Once hot, add the capers and fry for a minute or so, until lovely and crispy.
-
To serve, arrange the grilled asparagus, sourdough croutons, crispy capers and toasted pine nuts on a serving dish or between plates. Drizzle over the dressing and enjoy!
In search of more vegan salad recipes? Try my Lentil & Roasted Carrot Salad.
Leave a Reply