Market Box Ceaser Salad
MARKET BOX RECIPES

Market Box Ceaser Salad

This is no classic caesar salad - this is a use up all your veggies in the fridge style caesar. Get your no food waste thinking caps on and get creative 

  • Classic Dressing: In a food processor add 3-4 anchovy fillets, 2 garlic cloves, 2 large egg yolks, ⅓ cup grated parmesan, 2 tablespoons of lemon juice, 1 teaspoon of dijon. Puree for a couple of seconds until combined. Run the blender on a medium speed, remove the small cap from the blender lid and gradually stream in the olive oil very slowly until the dressing is completely smooth and emulsified. Taste to test and season with salt and pepper to taste. If the consistency is too thick add a few teaspoons of water until you have achieved your desired consistency. 

  • Plant-based dressing: In a food processor add 1 tablespoons of dijon mustard, 2 tablespoons of nutritional yeast, ½ cup vegan mayonnaise, 1 clove of grated garlic, 2 tablespoons of lemon juice, 1 tablespoons of soy sauce, 1 tablespoons of maple syrup, 1 tablespoons of extra olive oil, ¼ teaspoon of white wine vinegar. Blend until combined, and season further to taste. (Store in the fridge in a jar) 

Salad: 

  • Croutons: Preheat the oven to 180°C. Slice your bread into bite-sized cubes. Toss through some oil and season. Spread out on a tray and bake until golden, shifting every few minutes. 

  • Blanch your green beans in a pot of salted boiling water for 1 minute and then refresh in ice cold water so they stay crunchy. Once cool drain and set aside. 

  • Finely shred your green cabbage, slice your cucumber into half moons and cut your baby tomatoes in half, rinse your salad leaves. Add all the veggies to a large salad bowl. 

  • Add some shaved parmesan or vegan cheese and the croutons to the bowl, then a generous dollop of the caesar dressing  and toss to combine. 

  • Serve immediately and enjoy with a cold beverage of your choice (we like a crisp white wine). 

Extra Protein 

  • Bacon: Cut your bacon into thin strips. Place a pan over a medium heat, when hot add the bacon and cook until golden and crispy. Rest on a paper towel before adding to the salad. 

CHEF’S TIP 

Don't be afraid to throw in any veggies there (red onions, grated carrot & baby marrow, roasted beetroot, sliced radish) with this delectable dressing nothing will taste wrong.