About the Recipe
Roshaante’s love of lettuce comes to life with this gut healthy caesar salad that is nutritious, moreish, zesty and really satisfying with the different textures including carrot bacon and croutons!
- Sunni Patel, PhD
The dressing adds gut healthy support in the way of cashews as well as some fructan with garlic.
The lettuce and chickpeas provided that fibre kick to support the gut.
In order to make this low FODMAP, remove the avocado and garlic and substitute for other salad items and garlic oil.
Ingredients
4-6 baby gem lettuce (halved)
2 avocados (sliced)
Radishes (sliced)
Vegan bacon:
2 large carrots (peeled)
1 tsp smoked paprika
1 tbsp maple syrup
2 tbsp soy sauce
1 tbsp liquid smoke
1 can chickpeas (drained)
Croutons:
2 slices sourdough bread
2 tbsp olive oil
½ tsp garlic powder
½ tsp onion powder
½ tsp dried parsley
Dressing:
80g raw cashews
100-150ml cold water
1 fresh lemon (juice)
1 tsp dried tarragon
2 tsp capers
1 tsp dijon mustard
¼ tsp black pepper
2 tbsp nutritional yeast
½ tsp minced garlic
Preparation
Step 1
Soak the cashews in boiling hot water for 15-30 mins.
Step 2
Meanwhile, make carrot bacon by creating thin slices using a peeler (or 1mm thin slices using a mandolin). Add the wet ingredients to a bowl and thoroughly coat the carrot with the marinade. Lay out on a baking try in a single layer and cook in the oven at 180°C for 110 minutes (making sure to turn over half way through). With the remaining marinade, coat the chickpeas and also bake with the carrot bacon.
Step 3
The croutons can be made simply but cutting the bread slices into 2cm x 2cm squares and tossing through with the olive oil and dry ingredients before baking for 5 minutes or so until crisp.
Step 4
For the dressing, drain the cashews and to a processor add all the remaining ingredients and blend to a fine consistency. Add more water should you require.
Step 5
Prepare the salad by lightly charring the gem lettuce halves on a griddle or pan for a few minutes before serving the salad with the addition of the avocado and radish.