Healthy and wholegrain Caesar salad with almond parmesan cheese
Here’s something for salad lovers! Did you know that the very first Caesar salad originated in Mexico and was first seen in 1924? You’re looking at the recipe for Caesar salad, but as we do, with a twist! The crunchy greens and cherry tomatoes are present, but the stars of the dressing are cashew and the Parmesan is made from almonds. Our Caesar recipe is wholemeal and healthy through and through – not a single unhealthy ingredient. If you’re a salad fan, this is definitely for you!
Serving size: for two
Preparation time: 30 minutes
Difficulty: Easy
To prepare you will need :
For the salad:
- 300 g Romaine lettuce (can also be partially substituted with iceberg lettuce)
- 125 g cherry tomatoes
- 100 g fresh cucumber
- 25 g red onions
For the sauce:
- 100 g cashews
- 100-120 ml water
- freshly squeezed lemon juice (about one sector)
- 1 fresh garlic clove (or 1 teaspoon garlic powder)
- ½ teaspoon mustard powder (optional)
- sea salt (to taste)
For vegan “parmesan”:
- 35 g almond
- 1/2 -1 teaspoon garlic powder
- sea salt (to taste)
How to prepare Caesar salad?
Start with the dew. To do this, place the Indian nuts in a bowl and pour hot water over them. Leave to soak for 15 minutes. This will soften the nuts and the sauce will have a smoother texture (it’s also easier to use a blender or food processor this way). While the nuts are softening, prepare the vegetables.
Wash and chop the lettuce, halve the cherry tomatoes, slice the onion and cucumber. You can chop the lettuce leaves with a knife or tear them smaller between your fingers. Tearing the lettuce leaves leaves them thinner. If you like, you can also add a little iceberg lettuce to the romaine lettuce for a crunchier texture.
Once the nuts have softened, place them in a blender or food processor with the rest of the dressing ingredients and blend to a smooth, creamy texture. The last step is to prepare the parmesan. To do this, finely chop the almonds in a food processor or blender with the sea salt and garlic powder.
Stir the cashew dressing into the salad and sprinkle the almond parmesan on top. Enjoy immediately, as the salad may become watery if left in the fridge and will not taste as good as fresh.
