Rainbow Caesar Salad with Herbed Croutons


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Rainbow Caesar Salad with Herbed Croutons

Crunchy, creamy and packed full of flavour — this animal-friendly salad is just at home at a formal dinner as it is at casual backyard barbeques.


  • 1 cos lettuce, chopped into bite-sized pieces
  • 1 bunch of purple kale, chopped into bite-sized pieces
  • 1 Lebanese cucumber, sliced into rounds
  • 1 punnet mixed yellow plum and red cherry tomatoes, halved
  • 1-2 spring onions, finely chopped
  • slivered almonds, to serve
  • 1 loaf of stale Turkish bread (to make around 2 cups of bite-sized croutons)
  • 2 cloves of garlic
  • 1-2 teaspoons dried mixed herbs
  • 1 teaspoon onion powder
  • 1 tablespoon fresh lemon juice
  • 4-5 tablespoons olive oil
  • a pinch of salt and freshly ground black pepper
  • 1 cup raw cashews
  • 1-1 1/2 teaspoons of soy sauce
  • 2 tablespoons of fresh lemon juice
  • 1 clove of garlic, peeled
  • 3 teaspoons of Dijon mustard
  • 2-3 teaspoons of capers
  • 1 tablespoon of caper brine
  • 5-6 tablespoons mild olive oil
  • Salt and freshly ground black pepper, to taste


  1. Preheat your oven to 220 degrees C. Mix all the ingredients together, except the bread. Drizzle over the torn up croutons and toss to coat. Spread evenly in a single layer on a biscuit tray, and bake for 10-15 minutes until golden. Set aside to cool on a wire rack (to maintain maximum crunch) while you make the salad and dressing.
  2. Blitz the dressing ingredients in a blender until smooth and creamy. Slowly add cold water by the tablespoon until you reach the desired consistency -- this can be as thick or drizzleable as you like. Season to taste with salt and pepper, then refrigerate until required.
  3. To assemble, put all your prepared veggies on a serving plate, drizzle a couple of tablespoons of the dressing, and toss gently to combine. Serve the rest of the dressing in a separate dish for people to add themselves. Scatter the cooled croutons and slivered almonds over the top, and serve.
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