Caesar salad with oysters and capers - a vegetarian recipe

Caesar salad with oysters and capers - a vegetarian recipe

Caesar salad with oysters and capers - a vegetarian recipe
Caesar salad with oysters and capers - a vegetarian recipe

Caesar salad can easily turn an ordinary dinner into a festive one. The magical combination of flavors is provided by crispy lettuce iceberg leaves, juicy tomatoes (cocktail or cherry tomatoes), oysters fried in soy sauce and, perhaps, the most important ingredient - mayonnaise sauce with capers.

In the classic sauce recipe, anchovies are usually used to produce a high concentration of umami flavor. In the vegetable version of the salad, capers are an excellent substitute for small fish - marinated buds of a plant native to North Africa and Southern Europe.

Caesar salad with oysters

First of all, we recommend using small tomatoes to make a Caesar salad. The juice flows out of them much more slowly, thanks to which the dish retains its "fresh" look longer - it can be served immediately or after several hours of storage in the refrigerator.

As for the sauce, only the ratio of soy milk to vegetable oil remains unchanged. Love mustard - do not hesitate to add more than one teaspoon. If you want to feel refreshing acidity in the salad, use lemon or lime juice instead of vinegar.

In addition, thanks to the capers, mayonnaise (the base for the sauce) becomes spicy, salty and sour at the same time. It is not necessary to wash the brine - the remnants of the marinade also contribute to the unusual taste of Caesar salad. For tips on making mayonnaise, see our vegan roll resource.

How to make croutons?

We recommend making croutons yourself - this will help you control which bread and vegetable oil you use, as well as how strong the taste of garlic will be. Bread can be wholemeal, gluten-free or even seed-based.

It is best to tear the cut strips into serrated pieces with your hands, which will result in crispier toasted edges after baking. Choose vegetable oil according to your taste: olive, sunflower, rapeseed or anything else, with an expressive taste or refined.

Garlic can be added to the sauce to taste the salad like raw garlic. Or you can mix it in butter and bake it on croutons, then the taste will not be so spicy, even a little caramel.

Ingredients

Ingredients for 2 large portions:

  • mini bread or small bread / half bread
  • 2-3 cloves of garlic (if you put it in the sauce, it is better to take only 1 clove)
  • a handful of cherry tomatoes or cocktail tomatoes
  • a few leaves of lettuce iceberg
  • 8-9 oyster mushrooms
  • 2 tbsp. l. soy sauce

//  For Caesar sauce:

  • 2 tbsp. l. soy milk
  • 1 tsp mustard
  • 2 tbsp. l. small capers
  • 2 tbsp. l. apple cider vinegar
  • ½-½ cup of refined vegetable oil
  • salt and freshly ground black pepper - to taste

We also remind you that it is necessary to salt the sauce and pepper at the very end of its preparation after taking a sample, otherwise the salad will be flat and uninteresting.

Caesar with mushrooms - preparation

It is better to make croutons in advance so that they cool. Preheat the oven to 180 degrees and line the baking sheet with baking paper. Cut the bread into slices about 1 cm thick, then into strips of the same thickness and then tear into small, uneven cubes with your hands.

Mix the butter with finely chopped garlic (for example in a mortar) and pour into a large bowl slices of bread, stir quickly with your hands or a spatula until there is no residue of butter and garlic on the bottom. Place the cubes on a baking sheet and arrange so that they touch as little as possible. Bake for about 10 minutes, make sure that the croutons do not burn, it is better to remove the most fried earlier, and give the rest more time.

Step by Step

  1. Make the sauce - in a tall glass, combine all the ingredients except the butter and mix with a submerged blender for about a minute. Then pour the oil in a thin stream, continuing to beat the mixture. The sauce will thicken, it should be firm but easy to pour. Season with salt and pepper to taste, beat again.
  2. Wipe the oysters with a damp paper towel and tear them into medium-sized pieces with your hands. Heat vegetable oil in a pan over high heat, put oysters in one layer and fry for 3-4 minutes without stirring. When one side of the mushrooms turns golden, add the soy sauce and stir the contents of the pan quickly. Leave to brown for another 3-4 minutes. Place the mushrooms on a paper towel and allow the excess oil to absorb.
  3. Pour the croutons into a large bowl, put the tomatoes, cut in halves, tear the iceberg leaves into pieces by hand, add the fried oysters and sauce, mix well. Season and add salt and freshly ground black pepper if necessary.
  4. Allow the salad to stand for 10 minutes to soak the ingredients in the sauce.
  5. Enjoy your meal!

Separately, we note that it is important to allow the oysters to bake well, do not interfere often! The crispy crust and soy sauce evaporated in a pan make the oyster mushrooms moderately salty, this treatment improves the taste of umami found in mushrooms.

*** The
author of the recipe and the photos is Marina Zhiltsova, coordinator of the project   "We eat better"  :