Lettuce w/ Oat-Croutons

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I have and will always be loving towards the classic Ceaser salad, the vegetarian version, of course. The classic Ceaser salad calls for eggs, and Worcestershire sauce in its dressing, and of course quite an amount of parmesan. My lunch salad today is definitely not a Ceaser salad, though it has some major ingredients of the same. Make sure the lettuce is fresh and crisp.

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  1. 1 big head of romaine lettuce, washed and dried
  2. 5 medium-sized carrots, washed and peeled
  3. 1/2 a red onion, sliced finely, and steeped in lemon juice
  4. 1 handful of walnuts, toasted
  5. 1 handful of capers
  6. 1 tspn corn starch
  7. 1 ½ tspn low-fat cream
  8. 1 tspn grain mustard
  9. Juice of half a lemon
  10. 1 garlic clove, crushed
  11. Salt
  12.       Extra virgin olive oil

For the Oat-Croutons:

  1. 200 g Rolled oats, made into almost fine flour
  2. 100 g corn starch + a little more for dusting
  3. 5 tbspn fresh yogurt
  4. 1 to 2 tspn of extra virgin olive oil
  5. Salt
  6. 1 tspn baking powder

–        After the lettuce is completely dry, tear it up into medium sized chunks and place it in your serving plate.

–        Dice the carrots finely, coat them in a tspn of corn starch, and glaze them in a tspn of olive oil in a pan that’s on the stove, on medium flame. This will take about 30 seconds.

–        Add them to the torn up lettuce in the dish.

–        Make the dressing by combining the grain mustard, cream, lemon juice, garlic salt and bit of olive oil, with a whisk or in the processor.

–        Top off the lettuce and carrots in the dish with walnuts, onion slices, and capers, and then with the made dressing.

To make the oat-croutons,

–        Preheat the oven to 200 C.

–        Add all the dry ingredients to a mixing bowl (oat flour, corn starch, baking powder and salt), and combine them well by hand

–        Add yogurt to this mixture, and combine well and knead a little till a sticky dough is formed.

–        Add a tspn or so of olive oil, and knead a little more, for 10 seconds.

–        Make a log, cut equal portions, and bake till they are golden brown on the edges, for 25-27 min.

Finish off the salad by adding chunks of the oat-croutons to the salad. Enjoy immediately or for lunch. The salad keeps well until then.

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