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Caesar salad is a favorite lunch for the Pounamu team, so why not add a Pounamu Protein kick? This Caesar dressing has an excellent flavor balance of salt and acid from capers and lemon, buttered out by generous wholegrain mustard, which brings it together. We tried two versions of this recipe, one using a flavorless rice bran oil to pick up on the profiles of the ingredients, and olive oil, which gave this dressing a slightly thicker viscosity and created more of a ‘traditional Caesar’ flavor.
We used Himalayan black salt as an egg alternative. It has a powerful sulphuric nose – and needs to be used in moderation.
We made a kale Caesar with quinoa, chicken and croutons, but you can pour this dressing over any leafy greens and veggies and enjoy.
Prep time: 10 minutes
Makes: 1 1/2 cups dressing