Vegan Caesar Salad

4
Persons
30
Minutes

Ingredients

For the dressing:

  • 50 ml vegetable yoghurt
  • 1 tbsp vegan mayonnaise
  • Juice of ½ lemon
  • 1 tsp mustard
  • 1 clove garlic, chopped
  • Small handful of fresh parsley, finely chopped
  • Small handful of fresh chives, finely chopped

For the rest:

  • 2 thick slices of old bread, cut into cubes
  • 1 packet of Vivera chicken pieces
  • 1 packet of Vivera bacon
  • 4 heads of baby Romaine lettuce, cut into strips
  • 25 grams vegan Parmesan
  • Olive oil, salt and pepper
  1. Mix the yoghurt with the mayonnaise, lemon juice and mustard. If necessary, add a little water if the dressing feels too thick. Stir in the herbs and season with salt and pepper.
  2. Heat olive oil in a frying pan. Fry the cubes of bread in it for five minutes until crispy. Scoop regularly. Spoon out from the pan and leave to drain on kitchen paper.
  3. Heat another dash of oil in the frying pan. Season the chicken pieces well with salt and pepper and fry them on a high heat until brown and crispy. Scoop out the pan, add another dash of oil and then fry the bacon.
  4. In a large bowl, mix the Romaine lettuce with half the dressing until all the lettuce is coated. Divide between four bowls and top with the chicken, bacon, croutons and cheese. Sprinkle with some more fresh pepper, if desired. Serve with the rest of the dressing.

Enjoy your meal!

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    Plant-Based Chicken Pieces

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    High in protein
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    Source of fibre
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    Source of iron and vitamin b12
    Heat oil in a pan. Fry at medium heat for at least 4 minutes stirring regularly.
    Heat in a pre-heated air fryer for at least 3 minutes at 200°C.
    Heat in a pre-heated oven for at least 3 minutes at 225°C.
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