A delicious Miso Caesar Salad featuring probiotics from unpasteurised miso paste, promoting gut health. This hearty salad combines cashews, crusty bread, and fresh vegetables, topped with a creamy dressing and homemade cashew parmesan.
1: Preheat the oven to 180°C fan / 400°F fan.
2: Add the cashews to a bowl and cover with hot water. Leave to soften for 10 minutes.
3: Slice the bread into small pieces for croutons. Place on a tray, drizzle with olive oil, and season with salt and pepper. Bake for 12-14 minutes or until golden.
4: Drain the cashews and blend them with the miso paste, lemon juice, milk, pepper, and olive oil until smooth. Set aside.
5: In a food processor, add the cashew parmesan ingredients and a pinch of salt. Process into a fine crumb and set aside.
6: In a large bowl, add the chopped lettuce and capers. Pour in most of the miso sauce and cashew parmesan. Mix well and season with salt if needed. Stir in the golden croutons.
7: Top with the remaining sauce and parmesan to serve. Enjoy!
