Cashew Cream Caesar Salad
I love making a Liv version of all the classics, and today it’s a Caesar inspired salad using my garlic cashew cream.
Caesar salad actually has nothing to do with Julius Caesar but nevertheless, I wanted to create something that emulated that creamy garlic-y delicious salad, but also something that is healthy enough for a queen. With the perfect balance of protein and fat in this salad to keep you full.
Tip: If you have garlic infused olive oil, drizzle a little over the top for some extra garlic’y goodness.
Also, use cos lettuce in this recipe. Seriously if you need a lettuce for any recipe, don’t ever use iceberg, it kills me when people use iceberg lettuce. Cos is a much more flavourful and beautiful lettuce to choose.
Cashew Cream Caesar Salad
Caesar salad actually has nothing to do with Julius Caesar but nevertheless, I wanted to create something that emulated that creamy garlic-y delicious salad, but also something that is healthy enough for a queen.
Serves:
1
Prep time:
15 minutes
Cook time:
7 minutes
INGREDIENTS
- 2 eggs
- 1 small head cos lettuce (OR ½ large head), chopped
- 2 tbsp Garlic Cashew Cream
- 1/2 tsp Dijon mustard
- 1-2 slices bread of choice (I use my homemade fluffy paleo bread), toasted
- 1 tbsp capers
METHOD
- Bring a small pot of water to the boil. Reduce the heat slightly and plunge in the eggs. Set the timer for 7 minutes.
- To prepare the salad, in a small bowl combine the Cashew Cream and mustard with a dash of water to thin (about 1-2 tsp).
- Toss the lettuce and capers in a large bowl with the prepared dressing. And place the bread in the toaster.
- When the eggs are done, remove from the heat and plunge the eggs in cold water. Peel.
- Add the tossed salad to a plate to serve, top with toasted paleo bread crumbled on top and freshly boiled eggs. Sprinkle with salt and pepper and enjoy.