Written by Meg Yonson | Tuesday, 8 December 2020
recipes
I should say I’m totally aware that this is a completely bastardised version of a real caesar, but it hits on all the same elements. Lots of greens, smoky tempeh as a stand in for bacon, corn chips for a crouton crunch and a creamy Parmesan dressing.
If you’re saving some of this Caesar for lunch tomorrow, note that corn chips do not store well in a well-dressed salad! Refrain from tossing the corn chips through, and sprinkle them on top when you eat the salad.
Serves 4
Ingredients
For the Dressing
For the Smoky Tempeh
Method
Meat free tip: To make this dish vegetarian omit the anchovy (use a dash or tamari instead if you like), and use any rennet-free sharp cheese instead of parmesan.
This recipe comes from Meg’s eBook “A Small Book of Really Good Salads” available here.
Recipe: Meg YonsonPhotography: Luisa BrimbleStyling: Olivia Blackmore
Meg Yonson
Meg is a qualified nutritionist, experienced recipe developer, creative thinker and graphic designer who works on food projects, predominantly in the health and wellness space. She's been working professionally in food for seven years creating highly-engaging, nutritious recipe content that spans across print and digital platforms.