Veggie Caesar salad with Yogurt Dressing, Crunchy Chickpeas, Roasted Cauliflower with Steak Seasoning & Roasted Fennel (With Vegan Dressing Variation)

I made this about two weeks ago and posted it on my Instagram stories. And since you guys asked for the recipe, here it finally is. I love this salad because of the variety of flavours and textures. I made two dressings for it. One is a more traditional Caesar dressing but with yogurt. And the other dressing is vegan with soy yogurt, nutritional yeast and capers. I seasoned the cauliflower with steak seasoning but you can season it with the spices that you like. And I love the crispy chickpeas, we couldn’t stop snacking on them. You can make the dressing & roasted vegetables in advance. But the crispy chickpeas are best fried just before serving.

This recipe serves 3-4.

Ingredients:

4 romaine hearts, chopped

For the Yogurt Caesar Dressing:

½ cup of natural yogurt

6 anchovy fillets, minced

1 tablespoon of the oil from the anchovies

1 tablespoon of mustard

Juice of 1 lime

1/3 cup of grated parmesan cheese

¼ cup of olive oil

1 teaspoon of honey

For the Vegan dressing:

½ cup of natural soy yogurt

1 clove of garlic, minced

1 tablespoon of mustard

1 tablespoon of capers

1 ½ tablespoon of nutritional yeast

Juice of half a lime

¼ cup of olive oil

1 tablespoon of agave syrup

For the roasted fennel:

1 big fennel bulb, thinly sliced

About 2 tablespoons of olive oil

A pinch of celery salt or sea salt

For the roasted cauliflower:

1 medium cauliflower, sliced into steaks or chunks

Olive oil

Steak seasoning of your choice or mix your own spices (a mix of black pepper, red pepper, garlic powder, onion powder, paprika powder)

For the crispy chickpeas:

1 can of chickpeas, about 265 grs (net weight)

½ cup of flour

Pinch of onion powder

Pinch of celery salt

Pinch of garlic powder

Pinch of cayenne (optional)

¼ cup of vegetable oil

To make the roasted fennel:

Preheat your oven to 200C/390F.

Thinly slice the fennel and place it in a baking sheet lined with parchment paper. Drizzle it with some olive oil and sprinkle with some celery salt (or sea salt).

Roast it for 25- 30 minutes till the edges are golden.

To make the roasted cauliflower:

I sliced the cauliflower into steaks just for presentation purposes but you can also just chop it up into small pieces. I used McCormick’s Grill mates Montreal steak seasoning that we bought in the US. You can use any steak seasoning or spices that you like. Or make your own. I’ve listed the ingredients of the seasoning above. 

Add some olive oil to a large pan over medium heat. Add the cauliflower and sprinkle some of the seasoning. Roast for about 7 minutes depending on the size that you sliced/chopped the cauliflower. I like it a bit charred and to still have some bite.

To make the crispy chickpeas:

Rinse your canned chickpeas under cold water. Then pat them dry with paper towels. In a bowl, mix the flour with the onion powder, garlic powder, celery salt & cayenne.

Place the dried chickpeas in the seasoned flour and mix them through. Then pour the chickpeas into a fine mesh sieve. Shake it to remove the excess flour.

Add ¼ cup of vegetable oil to a large pan over medium heat. They don’t need to be deep fried, but it is good to have a thin layer of oil in the pan to get them crispy. Once the oil is hot, fry the chickpeas for about 7-8 minutes untill they get golden.

Transfer the crunchy chickpeas to a bowl lined with parchment paper. Taste for salt and add it if needed.

To serve, mix the romaine with the dressing. Serve with the roasted fennel, cauliflower and chickpeas. Enjoy!

For more foodie inspiration, travel & lifestyle; you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and Youtube channel.

Mini Salmon Caesar Salad Cups

FullSizeRender

Caesar salad has been a favorite of mine since I was a little kid. I slightly change the dressing recipe depending on what I feel at the time, using mayo or Greek yogurt. This time I went for half & half, and skipped on the Parmesan to make it a bit health“ish”. If you want to go all Greek yogurt, you need to adjust the seasoning a bit since it is not as flavorsome as mayo. Since they are mini portions, they are perfect for a BBQ or dinner party!

This recipe makes about 17 mini cups.

Ingredients:

For the Salmon:

450grs of salmon, minced with a knife

2 tablespoons of chopped coriander

½ teaspoon of celery salt

½ teaspoon of garlic powder

½ teaspoon of onion powder

Pinch of cayenne

1 ½ tablespoons of Greek yogurt

½ cup of breadcrumbs

Pinch of salt

1 egg yolk

1 egg

Zest of 1 lime

Pinch of black pepper

1 tablespoon of all-purpose flour

For the dressing:

½ cup of mayonnaise

Juice of 1 lime

5 anchovy fillets, minced

2 tablespoons of white vinegar

Small pinch of garlic powder

½ cup of Greek yogurt

Pinch of salt

Extras:

4 mini little gem lettuce (cleaned, dried and leaves separated)

½ cup of olive oil for pan-frying the salmon

9 quail eggs

 

Start by making the dressing. Place all of the ingredients in a jar with a lid and shake it till it emulsifies. Keep it in the fridge until ready to serve.

To make the salmon cakes, place all of the ingredients in a large bowl and mix well. Then form small balls with about ¼ of a cup of the salmon mixture. Once all the salmon cakes are assembled, keep them in the fridge until ready to fry.

In the meanwhile cook the quail eggs. What I normally do is boil some water in a kettle, place the quail eggs in a saucepan and then carefully pour in the boiling water. Cook over medium heat for about 2 ½ minutes. Then rinse them under cold water to stop the cooking. Peel them, slice them in half and set them aside.

Pour the olive oil into a large pan over medium heat. Once the oil is hot, fry the salmon cakes for about 2 minutes per side, pressing a bit with a spatula to flatten them. I did it in 2 batches.

To assemble the salad, place one salmon cake over each lettuce leave. Add half of a quail egg and drizzle some of the sauce. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.