1. Preheat the oven to 200°C (400°F). Spread 1 can of butter beans on a baking tray with a drizzle of olive oil, salt, and pepper. Bake for 25-30 minutes, shaking halfway, until crispy. 2. While the beans bake, massage the cavolo nero in a large bowl with lemon juice and a pinch of salt to soften it. Then toss in the cucumber, sun-dried tomatoes, and the second can of drained butter beans. 3. Blend all the Caesar dressing ingredients together until smooth and creamy. 4. Pour the dressing over the salad and toss well. Top with crispy butter beans and a generous sprinkle of vegan parmesan.
3 Comments
RECIPE Ingredients (serves 3-4):
For the salad
* 200g cavolo nero, stems removed & chopped
* 1/3 cucumber, sliced into quarters
* 10 sundried tomatoes, finely chopped
* 2 cans butter beans (keep liquid from 1 can)
* Drizzle of olive oil
* Salt & pepper to taste
* Vegan parmesan, grated
For the caesar-style dressing
* 50ml butter bean liquid (from the can)
* 1/4 tsp Dijon mustard
* 1 tsp lemon juice
* Pinch of salt & pepper
* 120ml sun-dried tomato oil (from the jar)
* 1/2 tbsp capers + 1/2 tbsp caper brine
* 1 clove garlic, roughly chopped
* 1 tbsp nutritional yeast
Method:
1. Preheat the oven to 200°C (400°F). Spread 1 can of butter beans on a baking tray with a drizzle of olive oil, salt, and pepper. Bake for 25-30 minutes, shaking halfway, until crispy.
2. While the beans bake, massage the cavolo nero in a large bowl with lemon juice and a pinch of salt to soften it. Then toss in the cucumber, sun-dried tomatoes, and the second can of drained butter beans.
3. Blend all the Caesar dressing ingredients together until smooth and creamy.
4. Pour the dressing over the salad and toss well. Top with crispy butter beans and a generous sprinkle of vegan parmesan.
[Source](https://youtube.com/shorts/CgUts-k7t0w?feature=share)
Looks awesome but did Caesar have an electric blender?
This looks so good! I can’t wait to try it!