CAESAR SALAD WITH BRUSSELS SPROUTS

⏱ Working time: 15-20 minutes

🍽 Servings: 4

📈 Level of difficulty: Easy

🌱 Vegan

💛 Classic

DRESSING

INGREDIENTS

• 70 g cashew nuts
• 1 tbsp yeast flakes
• 30 ml Ginger Shot Classic
• 2 tsp mustard
• 5 tbsp almond milk
• Juice of half a lemon
• Salt and pepper (to taste)

PREPARATION

To make the dressing, first put the cashews, almond milk and ginger shot in a blender or food processor. Puree the ingredients until they have a creamy consistency. Then add the yeast flakes, mustard and the juice of half a lemon. Mix everything well again until the flavors have combined. Season to taste with salt and pepper.

If the dressing is too thick, you can adjust it to taste with a little more almond milk or a small dash of water to achieve a creamy but slightly runny consistency.

SALAD

INGREDIENTS

• 250 g Brussels sprouts
• 50 g dried cranberries
• 50 g hazelnuts
• 1 tin of white beans or chickpeas (drained)

PREPARATION

First clean the Brussels sprouts: wash thoroughly and remove any damaged outer leaves. Then you can either cut the Brussels sprouts into thin strips or, for a finer texture, grate them with a grater. Both result in a delicate texture that is perfect for a Caesar salad.
Next, roughly chop the hazelnuts. You can either chop them with a knife or in a food processor, depending on how coarse or fine you want them.
Now open the can of white beans or chickpeas, drain them and rinse them briefly with cold water to remove any excess salt.

 

In a large bowl, mix the Brussels sprouts, dried cranberries, chopped hazelnuts and drained beans or chickpeas.