Vegan salad Caesar

Preparation time: up to 30 minutes
Ingredients for 6 – 8 portions:
2 large roman lettuces
1 can of chickpea / 400 ml
oil
salt

Sauce:
½ glass of aquafaba, or water from a can of chickpea
4 spoonfuls of yeast flakes, to be bought here
1 ½ Tbsp of vinegar or lemon juice
1 spoonful of capers
1 teaspoonful of mustard
½ teaspoon salt
½ teaspoon of agave syrup or any other sweetener
1 clove of garlic, small

½ glass of oil
½ – ¾ glass of oil

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Preparation:
Open the chickpea tin, pour the liquid into a tall hand blender vessel and measure ½ cup. Pour the rest off.
Add all ingredients except oil and oil to the hand blender vessel and blend at the highest speed of the blender for 3 minutes. Afterwards, while still blending, slowly pour in the oil and then slowly pour in the oil until the sauce reaches the right consistency. Put it in the fridge.

Rip the lettuce, wash it and dry it thoroughly. As it dries at the bottom of the pan, heat a small amount of oil, put drained chickpeas with a large pinch of salt in them and fry for 3-4 minutes until slightly browned. Toss the dried lettuce in a large bowl, pour in the sauce and mix very carefully. Put it on a platter, sprinkle with fried chickpeas and serve. It tastes as good immediately as it does after a few hours.

Tips:

If you feel like it, add toast to the lettuce. I omitted them, because of the large number of gluten-free readers and the New Year’s Eve character of the recipe – toasts do not taste too good after a quarter of an hour. Torn lettuce makes the salad easy to eat at parties. However, if you don’t care about the ease of serving, you can leave the leaves whole and even eat them with your fingers, as suggested by Rosa. Prepare the sauce as shown in the pictures, i.e. in a hand blender container. In the bowl you should mix the aquafaba longer, in the cup blender you may not succeed.

You can prepare lettuce from half a portion, but then you have to mix the aquafaba longer and more carefully, because the hand blender may have trouble mixing so little. It is much better to make the sauce from the original proportions and just use one lettuce and half of the sauce – you can use the rest of the sauce in a few days’ time for other salads, as a sauce for baked vegetables or steamed vegetables.

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