Sep 222009
 

Vegan Caesar salad

This is one of my favourite salads. Caesar salad typically uses eggs in the dressing, but this delicious vegan version uses eggless mayonnaise as the base (thus avoiding the whole “will I get salmonella poisoning from raw eggs” matter).

The veggie bacon is a really nice addition, but is optional if you don’t have it. A smoky flavour could still be achieved by using smoked salt instead of regular salt. The vegan cheese is also optional, though you really should use either the bacon or cheese, to ensure the salad retains maximum scrumptious factor.


Vegan Caesar salad

British       American
For the salad        
6 large   cos (romaine) lettuce leaves   6 large
1 small   cucumber   1 small
6   marinated artichoke heart chunks   6
6   olives   6
2 slices   vegan bacon   2 slices
30g   hard vegan cheese, such as Sheese   1 ounce
For the dressing        
2 tablespoons   vegan mayonnaise   2 tablespoons
1 teaspoon   lemon juice   1 teaspoon
1 small clove   garlic   1 small clove
1/4 teaspoon   salt   1/4 teaspoon
1/8 teaspoon   whole-grain mustard   1/8 teaspoon
1/8 teaspoon   vegan Worcestershire sauce   1/8 teaspoon
to taste   freshly ground pepper   to taste

1. Tear lettuce into bite-sized pieces. Peel cucumber (if necessary), then halve or quarter lengthwise and slice. Cut each artichoke chunk into slices. Quarter olives (pit if necessary). Combine in a large salad bowl.

2. Crush garlic with salt. Mix with mayonnaise, lemon juice, mustard, Worcestershire sauce and pepper.

3. Add dressing to salad and toss. Gently pan-fry veggie bacon, then cut into small pieces and add to salad. Grate cheese into salad and toss again.

Makes two servings.

  5 Responses to “Vegan Caesar salad”

  1. Your comment was soooo sweet. I’ve made the Caeser Salad out of Vcon a few times and really enjoy it.
    I’m liking the sound of your version though so will try this next time.
    🙂

  2. I was never a Caesar Salad eater as a child, because my uncle made a big deal of breaking the egg into the salad with the rest of the dressing ingredients, right at the table before serving (so it would be nice and fresh), and it grossed me out. This looks so good, I’ll give it a try!

  3. Yes, Caesar salad was one of my favs and Cobb too.

    I say send some over young lady! Denny needs feeding!

    Ohhh yea still owe you the sweet n sour recipe…I’ll be away for a bit but fret not. I’ve got you on my mind! lol

    Sorry just wanted to be a sap.

    xoxo

  4. i made this for dinner tonight with a few changes and i hate doing that as it ruins the recipe. I used vegan chicken strips soaked in homemade jerk seasoning as that is the only way i can consume the strips. I had vegan styled bacon crumbled; I used rapeseed oil and i stopped at the salt. I used black salt instead of normal salt to really get the flavour popping as i think the real one has egg right.Never tried the real one but ur salad dressing recipe is good. I cannot wait to eat this again. Thanks for a great dinner idea

  5. Taymer — That sounds like a great variation you did. I like the idea of using black salt to get that eggy taste! Will try that next time. I’ve only ever had the salad as an accompaniment, but your idea of adding vegan chicken to make it a main course is brilliant!

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