🟦Doing Something New: Making Vegan Classic Caesar Salad

Serves: 2

Prep Time: 15 minutes
Cook Time: 15–20 minutes

Ingredients

1 and a 1/2 cups sliced vegan chicken 

• 4 slices of vegan bacon
• 2 eggs
• 4 cups field greens (e.g., cos, romaine, or mesclun mix)
• ½ cup grated parmesan cheese
• 1 cup croutons (gluten)
• Caesar dressing (store-bought or homemade — see below)
• Salt and pepper to taste

Optional: Homemade Caesar Dressing

• 1 egg yolk
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 Tbsp lemon juice
• ½ cup olive oil
• 2 Tbsp grated parmesan
• Salt and pepper to taste

Blend all ingredients until smooth.

Instructions

1. Poach the Chicken:

   • Bring a pot of water to a gentle simmer. Add a pinch of salt.
   • Add vegan chicken breasts and poach gently for 12–15 minutes, until cooked through.
   • Remove, let cool slightly, then slice.

2. Boil the Eggs:

   • Place eggs in a small saucepan, cover with cold water, and bring to a boil.
   • Boil for 7–8 minutes for a soft centre, or 10 minutes for fully hard-boiled.
   • Cool in cold water, peel, and slice or quarter.

3. Cook the Bacon:

   • In a skillet or oven, cook bacon until crispy.
   • Drain on paper towels and chop or crumble.

4. Assemble the Salad:

   • In a large bowl or platter, layer the field greens.
   • Top with sliced chicken, egg, bacon, parmesan, and croutons.

5. Dress and Serve:

   • Drizzle Caesar dressing over the top just before serving.
   • Toss gently if desired, or serve deconstructed for a beautiful presentation.