Tangy, tasty, timeless
They say necessity is the mother of invention. This story of a family visit to Tiajuana, Mexico, recounted by the famous Julia Child, celebrates innovation and fanfare. Italian-American Chef, Caeser Cardini, was short on supplies. His original recipe combined romaine lettuce, olive oil, lemon juice, parmesan cheese, black pepper, garlic and eggs boiled for just one minute. "Caesar himself rolled the big cart up to the table, tossed the romaine in a great wooden bowl.... I can see him break two eggs over that romaine and roll them in, the greens going all creamy as the eggs flowed over them." The original salad used the whole inner leaves of romaine lettuce, to be eaten with your fingers. This timeless combination has earned Caeser salad a place on most American restaurant menus. Many have adapted this recipe, often topping with protein, or adding anchovies to the dressing. As you gear up for summer, try swapping romaine for kale, and topping with our protein-packed [MOCK]® Chicken Fillet, lightly grilled, to provide a satisfying, nutritionally balanced meal.
2 Servings
40 minutes
Ingredients
Croutons
- Medium ciabatta or sourdough loaf
- 3 tbsp olive oil
- 6 cloves (smashed for easy removal)
- 3 sprigs fresh rosemary (uncut for easy removal)
- 3 sprigs fresh thyme (uncut for easy removal)
Caesar Dressing
- 50g roasted garlic
- ½ tsp capers
- 50g grated vegan parmesan
- 5 tbsp vegan mayonnaise
- 1 tbsp white wine vinegar
- ½ tsp dijon mustard
- 1 tsp vegan Worcestershire sauce
- ½ fresh lemon juice
- Salt and black pepper to taste
[MOCK]® Chicken Fillets
- 2 [MOCK]® Chicken Fillets, defrosted
To serve
- 1 large bunch kale, leaves cleaned and chopped
- 50g vegan parmesan shavings
Preparation
Prepare the [MOCK]® Chicken Fillets
If possible, soak the defrosted fillets in a bit of seasoned oil. About 15 minutes before serving, transfer fillets to a frying pan on medium heat and cook for 4-5 mins each side until golden. Set aside to cool down.
Prepare the dressing
Preheat the oven to 200C fan. Wrap the garlic in aluminium foil with pinch of thyme, rosemary, and a splash of olive oil, and roast for 20 minutes; cool and peel. Blend the rest of the ingredients until combined well; add the roasted garlic once cool, and do the final blend.
Prepare the croutons
Preheat the oven to 170C fan. Dice the bread into 1.5cm pieces. Spread over a large baking sheet or tray and sprinkle over the garlic, thyme, and rosemary. Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
Assemble the salad
In a mixing bowl, combine the kale, cheese, croutons, and dressing. Mix thoroughly until all the ingredients are well combined and transfer to a serving bowl. Top with freshly carved [MOCK]® Chicken Fillet slices.
Product information
[MOCK]® Chicken Fillet
Crafted for chefs, the uncoated plant-based chicken fillet can replace meat in a variety of dishes.
