Jackfruit caesar salad

Jackfruit caesar salad
Jackfruit’s meaty texture works perfectly as a substitute for chicken in this Caesar salad. There’s a recipe for vegan Caesar dressing in the same post, so two for your money! Oh and garlicky croutons. What’s not to like?
Icon_cookingtime_grey Created with Sketch. 35 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Jackfruit caesar salad

Ingredients

For the jackfruit

  • 2 cans jackfruit in brine (drained weight 280g/10oz), drained and chopped
  • 2 tbsp extra-virgin olive oil

For the croutons

  • 4 thick slices stale white bread, cut into large cubes
  • 2 cloves garlic, finely chopped or crushed
  • 3 tbsp extra-virgin olive oil

For the salad

  • 2 heads romaine/cos lettuce, torn
  • 4 spring onions (aka scallions), chopped
  • 280g/10oz cherry/plum tomatoes, halved

For the dressing

  • 300g/11oz silken tofu, drained
  • 3 tbsp nutritional yeast
  • 1 clove garlic, finely chopped
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp vegan mayo
  • ½ medium lemon's juice
  • ½ medium lemon's zest
  • 1 tsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp table salt
  • ¼ tsp ground black pepper
  • ½ tsp sugar

How to make

  1. Preheat the oven to 200°C/390°F.
  2. Pat the jackfruit dry with a paper towel. Heat the 2 tbsp olive oil over a medium heat in a medium frying pan. Saute for 20 minutes, stirring occasionally. Set aside to cool.
  3. While the jackfruit it cooking, heat the 3 tbsp olive oil for the croutons over a medium-high heat in a small frying pan. Fry the garlic for about 1½-2 minutes, stopping if it's browning too quickly.
  4. Spread the bread out on a baking tray. Pour the garlicky olive oil over the bread and mix well with your hands so all the bread is coated. Bake the bread cubes in the oven for 10-15 minutes, shaking halfway through, and keeping eye on them so they don't burn. Set aside.
  5. Put all the dressing ingredients in a blender and blitz well until smooth.
  6. To assemble the salad, put the lettuce, tomatoes and spring onions (scallions) in a very large serving bowl. Put the jackfruit on top, then pour over ¾ of the dressing. Put the rest of the dressing in a small ramekin in case anyone wants extra. Mix the salad well then add half of the croutons and gently mix them in - you don't want them to become too soggy. Finally, top with the rest of the croutons and serve.

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