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HomeAll recipesCooking, Crispbreads •Vegan Caesar Salad w/Garlic, Black Pepper & Buckwheat Crispibread Croutons - Orgran
Vegan Caesar Salad

Vegan Caesar Salad w/Garlic, Black Pepper & Buckwheat Crispibread Croutons - Orgran


  • Prep Time: 1h 20m
  • Cook Time: 10m
  • Total Time: 1h 30m
  • Serves: 2

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Ingredients

  • 1 pack ORGAN Buckwheat Crispibread

Dressing:

  • soaked cashews (30 mins in boiling hot water)
  • 1 juice large lemon
  • zest of ½ lemon
  • 1 clove of garlic
  • 2 teaspoons dijon mustard
  • 2 teaspoons capers
  • 1 teaspoon agave syrup
  • 1 tablespoon olive oil
  • salt + pepper, to taste
  • 100 millilitres water

Salad:

  • 2 large heads of Romaine lettuce roughly chopped

Topping:

  • 6 tablespoons chickpeas
  • 1 tablespoon olive oil
  • 1 clove of garlic sliced
  • pinch salt and pepper

Method

  • Start with the dressing by adding all ingredients into a blender and mixing until you have a smooth dressing. Adjust the consistency by adding more water if necessary. Set aside.
  • Arrange the lettuce on a platter or on individual plates. Heat a pan and add the olive oil and garlic slices. You want the garlic to delicately infuse the oil, so be careful not to burn it. Add the crispbreads, season with salt and pepper and let them get crispy. Take them out of the pan and put them on a paper towel. In the same pan, add the chickpeas and crisp them up. Season with salt and pepper.
  • Croutons - Cut up 6 crispbreads into small squares.
  • Drizzle the dressing on the lettuce, add the chickpeas and croutons. Serve immediately.