Caesar vegan salad with homemade croûtons
Caesar salad is one of the most special and delicious salads, with a fresh, very appetizing flavor, and it is also very easy to make.
It originated in Tijuana, Mexico, in a restaurant called Caesar's, run by an Italian family who, it is said, invented a salad in the 1920s with the ingredients they had to hand in the restaurant.
This time it is a Caesar salad made exclusively with plant-based ingredients, so this version contains no cholesterol, no trans fats and no lactose, just an exquisite flavor enhanced by an impressive plant-based Caesar dressing, with the homemade croûtons, or fried bread croutons, adding the essential finishing touch.
This salad is rich in complete protein, fiber, phytosterols, tryptophan, isoflavones, carbohydrates, alliin, omega-3, omega-6 and omega-9 fatty acids, beta-carotenes, inulin, lecithin, flavonoids, vitamins C, E, K and B vitamins (B1, B2, B3, B4, B5, B6 and B9 or folic acid), calcium, copper, chromium, phosphorus, iron, lithium, magnesium, manganese, molybdenum, potassium, selenium, sodium, vanadium and zinc.
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- Step 1Season the seitan, cut into wide slices, with salt and pepper. Heat the oil in a frying pan and, when hot, sear the seitan for 1 minute on each side. Once both sides are done, turn off the heat and set aside.
- Step 2Cut the bread crumb into cubes. Heat the frying oil and, when hot, fry the bread cubes until golden. Place the croutons in a colander or on a plate lined with absorbent paper and set aside.
- Step 3We wash the lettuce leaves, drain them well, and cut them into strips 1 cm wide. Once all the lettuce is cut, we place it in a deep plate as the base of the salad.
- Step 4Cut the seitan into cubes and place it over the lettuce with the croutons. Add the Caesar dressing, distributing it evenly over the salad (a kitchen squeeze bottle can help), then sprinkle with cashew parmesan. Once plated, serve.