Plant Based Caesar Salad
Serve with Creation Rousanne Grenache Blanc
Components (1 portion)
4 cos lettuce leaves/ 40g, chopped
1 bratzeli taco shell /10 g, broken up
20 g caesar salad dressing
6 deep fried capers
2 g botanical bacon, finely chopped
taco block with cos lettuce taco in the middle
5 nasturtium leaves
5 nasturtium flower petals
2 g green oil
Salad dressing (yield: 20 portions)
1 cup coconut milk
1/2 lime, juice only
1 garlic clove, finely choped, sprinkled with salt and smeared into a paste
2 ½ tbsp chopped capers
3 tsp caper brine
1 heaped tsp Dijon mustard
pinch of salt (season to taste)
2 tbsp nutritional yeast
60 ml coconut milk
1/2 tsp onion powder
Place all the ingredients into a blender and quickly blitz until ingredients are fine enough to pipe.
Bratzeli (yield: 18 portions)
100 g water
50 g masa harina
15 g garlic
10 g sauvignon blanc
1 tsp salt
Mix all ingredients together in blender and transfer to a piping bag. Cook 10 g portions in the bratzeli iron for 1 min 20 seconds on the lowest heat, then shape on taco block.
Herb green oil (yield: 10 portions)
50 g wild garlic leaves
50 g Italian parsley
250 ml vegetable oil
Blend in Thermomix until you reach 100 degrees on full speed for 5 minutes. Strain through a muslin cloth into a container over an ice bath.
Deep fried capers (yield: 25portions)
150 g capers
oil for frying
Fry capers in the deep fryer for 2-3 minutes until crispy.
Cos lettuce taco
bratzeli taco shell
cos lettuce leaves, chiffonade
2 slices red onion (thinly sliced quarter rings)
2 deep fried capers
sprinkle of botanical bacon (finely chopped)
lime wedge on taco block
2 nasturtium flower petals
1 nasturtium leaf
caesar salad dressing
Garnish
botanical bacon
deep fried capers
nasturtium flowers
nasturtium leaves