Vegetarian Caesar Salad Sharing Starter – Bar & Kitchen
Why not try?
Pairing the creamy dressing of a Caesar with either a full-bodied white wine or light-bodied red.

Vegetarian Caesar Salad Sharing Starter

Main Courses Starters Vegetarian

Let the family fight over this one together! Try out this new take on a classic recipe, full of amazing flavours, and watch it become an absolute favourite with your customers.

10 Servings
300g French beans, topped and tailed
10 Garden GourmetĀ® Breaded Fillets
1kg baby cos lettuce leaves (approx 12), washed and trimmed
250g baby spinach, washed
160g finely grated Parmesan
2 tsp white chia seeds
300g silken tofu
1 tbsp capers, rinsed
1 tbsp lemon juice
1 tbsp water
  1. Preheat oven to 200C. To make the crisps, place the Parmesan and chia in a bowl and toss to combine. Place 10 mounds on 2 large lightly greased oven trays lined with non-stick baking paper and flatten slightly. Cook for 8-10 mins or until golden, set aside.
  2. To make the tofu dressing, place all the ingredients in a small bowl. Using a handheld blender, blend until smooth.
  3. Blanch the French beans for 2 mins in boiling water, refresh and drain.
  4. Place the Garden GourmetĀ® Breaded Fillets on a lined tray with greaseproof paper and bake at 180C from frozen for 12-15 mins and then cut into strips at a 45-degree angle.
  5. To serve, divide the lettuce and spinach into 10 bowls, add the fillet strips, beans, crumble over the Parmesan crisps and drizzle each bowl with the dressing.