Forget Boring Salads | Try This Green Goddess Caesar

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Greek yogurt

🥗Healthier: silken tofu

💰Cheaper: sour cream

Silken tofu is lower in fat and calories.

anchovies

🥗Healthier: capers

💰Cheaper: olives

Capers add brininess without the fish.

croutons

🥗Healthier: toasted seeds

💰Cheaper: baked pita chips

Toasted seeds are lower in carbs and calories.

Drain and rinse a can of canolini beans, then dry them on a clean tea towel.

Cut seeded rye bread into even crouton-sized pieces.

On a baking tray, add a baking sheet, plenty of extra virgin olive oil, the drained beans, and the croutons.

Toss everything in the oil and spread it out evenly.

Add garlic cloves and a bit more extra virgin olive oil on top.

Season and place in the oven until super golden and crispy.

Char spring onions in a hot dry pan until brown all over, then remove from heat and let cool.

If burnt, remove the outer layer; otherwise, thinly chop into bite-sized pieces.

Use baby gem lettuces instead of romaine, as they are crunchier.

For the dressing, combine herbs, parmesan, mustard, anchovies, extra virgin olive oil, and lemon juice in a blender and blitz until super smooth.

In a large salad bowl, whisk together tahini and water until creamy, adding more water if needed.

Stir in the blended dressing until combined.

In the salad bowl, combine baby gem lettuce, charred spring onions, and all crunchy bits, stirring to mix.

Layer the salad with more croutons, crispy beans, shavings of parmesan, fresh herbs, and a drizzle of extra virgin olive oil if desired.

Serve with soft-boiled eggs on top, boiled for 6 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens