Caesar Salad Veggie Version – Breakfast today

Caesar Salad Veggie Version

Few leaves of a large lettuce, cos, romaine or oakleaf
6 tablespoons olive oil
1/2 tablespoon cider vinegar
Juice of half a lemon
3-4 tablespoons freshly grated parmesan or pecorino
sea salt flakes and lots black pepper

1. In a large serving bowl, whisk vinegar with lemon and salt and pepper. Gradaully whisk in the oil, stir in the cheese and taste. Add more oil, vinegar, lemon and seasoning if you want to.

2. Rip the leaves and drop into the bowl. Toss well and eat.

I added a couple cherry tomatoes to the mix…..

Variations – Add a few splashes of Worcester Sauce, crushed garlic or whisk a raw egg yolk with the vinegar and lemon juice to thicken the sauce. (Remember raw eggs not great for everyone, so check if you’re not sure if this is safe for you to eat.) You’ll need to crush some anchovies to a paste and whisk that into the dressing to make a classic Caesar salad too.

This entry was posted in August, Breakfast, Brunch, July, June, Lunch, September, Sides & Salads, Snacks, Starters, Vegetables, Vegetarian and tagged , , , , . Bookmark the permalink.

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