Caesar salad
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Cela fait un petit moment que j’ai bien envie de revisiter la salade César en version végétarienne et ça tombe bien aujourd’hui c’est la journée internationale du végétarisme. C’est donc chose faite avec cette salade composée façon César salade aux délices soufflés qui à conquis toute la famille. Oui, parce que faire à manger pour 5 toute l’année c’est pas si simple, alors même si je fais un maximum de choses maison, I also make my life easier with already prepared products. I had the pleasure of testing the soufflé delights from the Ecochard* brand and everyone was hooked.. At the same time this type of product which is a soufflé quenellière specialty, is clearly a “kids friendly” product and those from Ecochard are milk-free so perfect for our family. As you know, it is important for us to consume local, the products are manufactured close to us (Savoie and Rhône) so it's just perfect ! The selected products are also of French origin, as local as possible and eggs from free-range hens, an approach that I also appreciate. It is therefore a local and committed salad that I present to you today, a clearly revisited Caesar salad with slices of puffed delights, crispy tofu and a creamy sauce.
This salad is just a great joy,
and the presence of soufflé delicacies and breaded tofu makes it a complete and protein-rich dish. I chose an unusual variety of salad that we find around here : the ice queen. Bon, you can choose the variety you like as long as it is very crunchy, that’s clearly what’s good about this salad. A little thought for those who don’t really like garlic (I am thinking, among other things, of the children), you can not put it in the sauce, it won't change the tasting too much ! I hope you like this recipe as much as we do., here it did not last long and we will clearly do it again often !
*Right now you have until 50% refunded with Shopmium.
Caesar salad
POUR 4 PEOPLE
- 1 green salad (here a queen ice cream)
- 200 g cherry tomatoes
- 4 puffed delights (quenellière specialty)
- 400 g de tofu
- 1 or 2 eggs
- 50 g of flour
- 50 g of breadcrumbs
- 1 large handful of nuts
- fresh herbs or shoots (chive, amaranth, parsley…)
- Neutral vegetable oil
- Salt and pepper
FOR THE CREAMY SAUCE
- 3 tablespoons of mayonnaise
- 2 tablespoons of natural yogurt (here soy)
- 1 tablespoon of whole-grain mustard
- 1 tablespoon of olive oil
- the juice of half a lemon
- 1 chopped garlic (optional)
- you sell
- Start by washing your vegetables.
- Then prepare the breaded tofu, To do this, cut the tofu into cubes of approximately 1,5 cm then prepare three bowls, one with flour, one with beaten egg, salt and pepper and one with breadcrumbs.
- Bread the tofu English style, dip it in flour, then the egg and finally the breadcrumbs.
- Heat a drizzle of oil in a pan and add the tofu to fry for 6-8 minutes over medium heat, making sure to turn it on all sides. Once the tofu is golden, book.
- Cut the soufflé delights into 1cm thick slices and brown in a pan with a drizzle of oil, 4-5 minutes on each side then set aside.
- Prepare the sauce by mixing together the lemon juice, mustard and oil. Then add the mayonnaise, yogurt and garlic then season with salt and pepper.
- Assemble the salad, for this put the green salad, cherry tomatoes cut in half, crushed nuts and fresh herbs. Then add the breaded tofu and the slices of puffed delights.
- Add the sauce when serving and enjoy !
