Vegetarian Caesar Salad

6
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From one of our national supermarkets free monthly magazine, December '17."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (85.1 g)
  • Calories 307.4
  • Total Fat - 18 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 7.9 mg
  • Sodium - 449.4 mg
  • Total Carbohydrate - 27.1 g
  • Dietary Fiber - 2 g
  • Sugars - 3.2 g
  • Protein - 11.3 g
  • Calcium - 262.9 mg
  • Iron - 3.3 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 180C.

Step 2

Line a baking tray with baking paper.

Step 3

Process drained cashews with miso paste, lemon juice, mustard and 1 1/2 garlic cloves until very finely chopped and with the motor running, gradually add 3/4 cup water and process for 1 to 2 minutes more or until smooth and then season to taste.

Step 4

Slice baguette into 1cm thick slices and brush both sides with oil and rub with the cut side of remaining 1/2 garlic clove.

Step 5

Arrange slices on a tray and scatter with cheese and bake for 8 minutes or until golden and crisp and chop into bite size pieces.

Step 6

Arrange lettuce and croutons on a serving platter and cashew dressing and season with salt and pepper.

Tips & Variations


No special items needed.

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