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
|For the salad|
|6 large||cos (romaine) lettuce leaves||6 large|
|1 small||cucumber||1 small|
|6||marinated artichoke heart chunks||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.