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Friday, May 20, 2022

How to turn bean cooking water into foamy vegan caesar salad

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Aquafaba makes a great mayonnaise and an even better Caesar dressing in this salad with alternative plant-inspired ingredients

A good Caesar salad is an important part of any cook’s repertoire, but such an iconic dish needs a twist to make it your own. Today I’m sharing a plant-based version of my Eating for Pleasure, People & Planet cookbook that’s made with a variety of nutritious bittersweet leaves instead of the rather boring traditional iceberg lettuce, some seaweed, and salty capers for a twist. of sea as an alternative to anchovies, and grated walnuts to replace the Parmesan in the original. The real hero ingredient, though, is that humble byproduct aquafaba, or water for cooking beans, which makes great mayonnaise and even better Caesar dressing.

Plant-Based Caesar Salad

This is one of the most popular recipes from Eating for Pleasure, People & Planet. The aquafaba caesar dressing gives it a really silky, rich, buttery texture that really hits the spot. Leafy greens (white, red, pink and purple alike) get us through the colder months of the year with nutritious, colorful and flavorful ingredients that can withstand very cold temperatures, making them a good source of nutrition , including vitamins A and C. and minerals in the form of iron, potassium and calcium. Commercial orchards and specialty growers are now growing more and more varieties, from old heritage species to colorful new hybrids, including variegated purple and green kale, late-afternoon magenta fingers, and radicchio the rose of Veneto, a pastel pink radicchio. frilly. Experiment with different seasonal vegetables to customize your salads.

And what better way to use up stale bread than by making croutons? Save energy by frying them over medium-low heat, rather than popping them in the oven.

it serves two

for the salad
2 little gem
100g wild sea kale
50g dandelion leaves
5g sweet seaweed
soaked in cold water for 10 minutes, then drained
4-6 walnuts
1 pinch
kala namak (black salt)or sea salt, to finish

For the croutons
1 clove garlicpeeled and crushed to form a paste
1 tablespoon extra virgin olive oil
3 slices of rancid whole wheat sourdough
(or other bread), cut into long sticks

for the dressing
4 tablespoons of aguafaba (ie canned chickpeas)
1 small garlic clovepeeled and crushed to form a paste
2 tablespoons capersdrained
1 tablespoon nutritional yeast (Optional)
extra virgin olive oil
– you will need between 100ml and 200ml
Juice and zest of ½ lemon without wax
1 tablespoon vegan Worcestershire sauce

Make the dressing first. Place the aquafaba, garlic, capers, and nutritional yeast, if using, in a food processor and blend until smooth. With the motor running, pour in the extra virgin olive oil in a very slow, steady stream, just as you would to make mayonnaise, until the mixture emulsifies and takes on the consistency of double cream. Mix lemon juice and Worcestershire sauce, then set aside.

To make the croutons, mix the garlic and extra virgin olive oil in a bowl. Add the bread sticks, toss them in the garlic oil until well coated, then season generously with salt. Put a frying pan over medium-low heat and fry the bread, turning occasionally, until golden brown on all sides, then remove from heat and let cool.

To assemble the salad, toss the leaves, seaweed, croutons, and capers in a bowl, drizzle over the dressing, and turn just once or twice so the bright colors of the leaves shine through. Serve immediately topped with a generous grating of walnuts and a sprinkle of kala namak or sea salt.


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