Ingredients
Dressing – 250g vegan mayo (hellmans is the best) (makes lots of dressing)
30g Dijon mustard
30ml white wine vinegar
2tsp tamarind sauce
Juice n zest 1 lemon
s&p
tsp garlic powder
125g very finely grated veggie parmesan
Half finely sliced red onion
Veg parmesan shavings
head cos lettuce
125g French stick cut into cubes
Oil to deep fry
25g fine sea salt
Tbs garlic powder
2 red peppers, charred, put in a bag and peeled
Tbs smoked paprika
1 sheet finely shredded nori
Method
- Dressing – mix well
- Deep fry the croutons for 2-3mins then toss in a mix of salt and garlic immediately
- Peppers - -slice and toss in paprika
- Finally toss everything in approx. 150f dressing and serve
- Finally toss the peppers, a sliced head of cos lettuce, the croutons, half a finely sliced red onion in approximately 3 tbsp (or enough to coat the salad) of the dressing and serve topped with a spoonful more of the dressing and more shaved vegan parmesan.