Caesar Meets Nicoise Salad
40 mins
Serves 4-8
As the evenings get warmer it’s nice to eat outside. This salad has all the favourites and is a meal in a bowl. It would work equally well for a lunch or to have with a barbeque. There are sprouted pulses in this recipe to prepare in advance. Soak dried pulses overnight, covered. Drain next morning through a sieve, then leave in sieve and cover with a tea towel. Rinse the beans again that night, then again next morning until they sprout. They are now ready to use. Also, there are options for the vegan bacon element.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
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Ingredients
Refer to next section for ingredients.
Directions
1. Gather your ingredients and prepare the following:
- 1 bunch (150g) asparagus or green beans, tough ends removed. Slice in half if steaming, alternatively leave raw and slice as thin as possible on the diagonal, and add to the salad bowl
- 6 eggs, boiled, cooled, peeled and whites removed and sliced. Leave the yolks whole and add to the salad bowl or 1 avocado, halved and quartered
- 8 small potatoes, scrubbed and steamed until tender
2. Steam the asparagus or beans for two minutes in a steamer or in 2cm of salted water in a pan. Run under cold water while still vibrant green to cool quickly and retain colour.
3. When the potatoes and eggs are done tip out onto a serving platter or bowl and top with:
- 2 Tbs extra virgin olive oil
- 1/2 tsp salt
4. Continue preparing the rest of the ingredients, then add to the bowl or platter:
- 1 radicchio, cos or romaine lettuce, rinsed and roughly chopped
- 1/2 Cup mixed pulse sprouts: chickpea, mung bean and/or lentil.
- 4 tomatoes, quartered and sliced or 8 cherry tomatoes halved
- 10 olives, pitted
- 2 spring onions, finely sliced
- Juice of 1 lemon
- A few cracks of salt and black pepper
- 2 thick slices bread, wheat or gluten free, each cut into 4
- 200g vegan bacon, fried in rice bran oil till crispy or Smoky Coconut Chips
5. Fry the bread until golden in:
- 1 tablespoons fresh thyme or rosemary, leaves chopped
- 1/4 cup extra virgin olive oil
6. Once all the ingredients are prepared, dress the salad with:
- 1/3 cup Homemade Mayonnaise or 1/3 cup Honey Mustard Dressing
7. Toss together well and top with freshly shaved parmesan or substitute a handful of edible flowers such as nasturtium, borage, pansy or calendula if you have them, and serve.
