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If you’re looking to increase your repertoire of vegetarian recipes, or just want the occasional flash of inspiration, head over to Amuse Your Bouche where Becca has thousands of delicious recipes to tempt even the most sceptical of palates. This recipe is an adaptation of her full-blown Ultimate Vegetarian Caesar Salad, which is a meal in itself, because I wanted something simpler to be part of a selection rather than the main attraction. VcaesarIngred


1 small garlic clove

1tsp capers

1 tablespoon grated vegetarian Parmesan-style cheese

1 tablespoon Greek yogurt

2 tablespoons Extra Virgin Olive Oil

1 tsp white wine vinegar

½ tsp Dijon mustard

1 thick slice of good wholemeal/rye or sourdough bread

A small bunch of thin spears of asparagus

Salt & Black pepper

1 large Romaine lettuce

1 ripe avocado

A small handful of pumpkin seeds dry roasted

Vegetarian parmesan-style cheese, shaved


  1. Caesar Dressing: Crush the garlic with a flat knife and add to a mini food processor

    Smooth and creamy dressing

    or blender with the capers and grated Parmesan style cheese. Blitz until finely chopped. Add the Greek yogurt, 1tbsp of the extra virgin olive oil, white wine vinegar, Dijon mustard, and plenty of black pepper, and blitz again until well combined. Taste, and adjust quantities as desired (remember it will taste stronger straight from the bowl).

  2. Croutons & Asparagus: Cut the slice of bread into 1” pieces and the asparagus spears into 3 or 4 depending on their length.

    Asparagus and Croutons

    Toss both in the remaining olive oil and spread everything out in a single layer on a baking tray. Season with salt and pepper and roast at 190°C (Gas Mark 5 / 375°F) for around 20-25 minutes, tossing halfway, until the croutons are crispy and the vegetables are soft.

  3. Carefully wash the lettuce leaves and tear them into mouthful-sized pieces. Half, peel and de-stone the avocado.
  4. Assembly: Find your prettiest salad bowl or shallow plate and throw in the lettuce, avocado and pumpkin seeds. Drizzle with ¾ of the Caesar dressing and toss well. Top with the asparagus, croutons and a few shavings of Parmesan style cheese. Drizzle with the remaining Caesar dressing and serve immediately.


    Ooh, yummy!