A caesar salad is a universal crowdpleaser. It's always a hit when you're entertaining. This slightly modified recipe allows you to cater for those with dietary requirements. If you're cooking for people who are dairy-free and vegetarian - or perhaps you're a dairy-free vegetarian yourself - you'll adore this take on a modern classic.
Gluten free | Dairy Free | Vegetarian
½ cos lettuce, leaves pulled apart, chopped if desired
2 boiled eggs, sliced into quarters
2 tablespoons walnuts, roughly chopped
¼ avocado, peeled and sliced
1 piece wholegrain bread, toasted and cut finely to croutons
1-2 tablespoons sauerkraut
2 tablespoons coconut yoghurt
1 teaspoon Dijon mustard
1/2 teaspoon nutritional yeast
Sea salt and black pepper
1. Whisk together all ingredients for the dressing in a bowl.
2. Spread dressing over the base of your plate or bowl or if you’d prefer to save and dollop around the salad at the end.
3. Arrange lettuce leaves on a plate, top with boiled eggs, walnuts, avocado, croutons and sauerkraut.
4. Season with sea salt and black pepper and enjoy.
Author and creator Jacqueline is an Accredited Nutritionist (Adv Dip Nut Med, Cert Paed Nutrition, Cert 3 / Cert 4 Fitness, B Bus, B Arts) specialising in family, early childhood nutrition, gut health and functional food. She writes for several media publications and hosts regular TV segments on nutrition and health.
Jacqueline is the co-founder and nutrition director of a start up baby food company, Bondi Bubs, and in 2016 published her first book “Seasons to Share” (Murdoch). Jacqueline takes a practical, evidence based approach to delivering information and ideas and works closely with many organisations as media spokesperson and ambassador including Woolworths, Remedy Drinks and Eimele.
She has 2 kids – Jet and Elke – and outside her working hours you’ll find Jacq with her family in the surf, on the beach, or out and about in nature.
You can see more of Jacqueline's recipes right here on RUSSH: