Starter
Vegan Caesar Salad
![cooktime]()
Cooking time4 minutes![preptime]()
Prep time6 minutes![servings]()
Servings2 portions
- 2 large romaine lettuce
- 1 tbsp olive oil
- Salt and pepper, to taste
- Chili flakes, to serve
- Lemon zest, to serve
FOR THE BEANS:
- 200 g white butter beans, drained and rinsed
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil or avocado oil
- 2 tbsp fresh parsley, chopped
- Salt and pepper
FOR THE DRESSING:
- 1 pack Violife Creamy Original
- 1 tsp Dijon mustard
- 8-12 medium fresh garlic cloves
- 4 tsp capers in brine
- 6 tbsp lemon juice
- 3-4 tbsp olive oil
- 1 tsp pure maple syrup
- ½ cup hot water
- Salt and pepper, to taste
- Rinse the lettuce and pat dry with a towel. Slice in half and arrange on a lined baking tray. Drizzle with olive oil and sprinkle with salt and pepper, rubbing to coat.
- Meanwhile add white beans to a bowl along with garlic, lemon juice, olive oil, salt, pepper, and fresh parsley and toss.
- To make the dressing add Violife creamy, Dijon mustard, salt, pepper, garlic, capers, lemon, olive oil, maple syrup, and hot water to a blender and blitz until creamy.
- Place the seasoned romaine lettuce on a hot griddle pan and grill for 3-4 minutes, turning halfway.
- To serve top lettuce with the beans and drizzle with the dressing. You can serve the lettuce whole or chop it roughly.
