Crispy Caesar salad with soy strips

Name: Crispy Caesar salad with soy strips
Total time: 35 min
Yield: 4 portions

Total time: 35 min

Ingredients

Soy Strips from Vantastic

200 g For the salad:

1 Head romaine lettuce, washed and chopped into bite-sized pieces

100 g cherry tomatoes, halved

1 small red onion, finely sliced

50 g almond parmesan alternative

2 Slice(s) wholemeal bread, diced for croutons

1 tb olive oil

Salt and pepper to taste

For the dressing:

60 g caper stock

40 g capers

3 nori leaves

50 g almond parmesan alternative

100 g vegetable stock

2 tb balsamic vinegar, white

1 tb mustard

1 tb pumpkin seed oil

50 g water

200 g rapeseed oil

Preparation

1. Prepare the soy strips: Soak the Vantastic Soy Strips in a bowl with a little hot water or vegetable stock until they are soft and juicy (approx. 10 minutes). Then drain well and squeeze gently to remove excess liquid.

2. Prepare the croutons: Cut the wholemeal bread into small cubes. Heat a tablespoon of olive oil in a pan, add the bread cubes and toast over a medium heat until golden brown. Season with a pinch of salt and pepper. Set the croutons to one side.

3. Fry the soy strips: Heat a little olive oil in the same pan again and fry the drained soy strips until they have reached a crispy consistency. Season with salt and pepper to taste.

4. Prepare the dressing: Chop the nori leaves into small pieces and mix with all the other ingredients. Leave the mixture for 5 minutes and then blend finely with a blender.

5. Assemble the salad: Place the romaine lettuce in a large bowl and add the cherry tomatoes, red onion rings and croutons. Pour over the dressing and mix everything well.

6. To serve: Divide the salad between plates and arrange the crispy soy strips on top. Finally, sprinkle with a little extra vegan Parmesan alternative. TV chef Benedikt Faust wishes you bon appétit!

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