Vegan Caesar Salad
30 Minutes
4 Persons
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
What to do
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.
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.
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.
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.
Bon appetit!
