I have to say, I did not love this dressing. I prefer Hampton Creek’s Caesar dressing. Husband really liked this, but I thought it was just okay.
Meatless Chicken Caesar Salad
vegetarian chicken (I used Beyond Chicken Strips)
1/2 cup Parmesan cheese, grated
1 garlic clove
Juice of 1 lemon
1 egg yolk
1/4 cup white wine vinegar
3/4 cup olive oil
2 heads of Romaine lettuce, washed and chopped
1 loaf Ciabatta or other crusty bread
2 tbsp olive oil
To make dressing, place the cheese, lemon juice, garlic clove, white wine vinegar and the egg together in a blender and blend for 30 seconds.
With blender still in motion, slowly add the olive oil until a smooth consistency is formed.
Pre-heat 1 tablespoon of olive oil and fry the vegetarian chicken over medium heat for approximately 10-15 minutes flipping frequently until lightly browned and piping hot throughout.
Pre-heat an oven to 450, slice the ciabatta bread into quarter inch cubes, place on baking sheet, drizzle with olive oil and bake until golden brown.
Place the lettuce in a large bowl, toss with the dressing. Slice the vegetarian chicken and pile in the center of your plates. Garnish with the ciabatta croutons and additional shredded Parmesan cheese.