Vegan Caesar Salad with Roasted Squash and La Tourangelle Olive Oil
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With Spring arriving in California this month I love being inspired by all the new ingredients popping up at the farmers markets, like lettuce and asparagus, as well as plenty of leftover winter squash. While we are in between seasons, I love making warm salads combining roasted vegetables with crunchy salad and a creamy dressing. Today I am experimenting with La Tourangelle extra virgin olive oil, the perfect oil to roast vegetables and to make my creamy vegan Caesar dressing. That’s the beauty of working with fresh seasonal produce, you don’t need much seasoning, a good quality cold pressed olive oil, salt + pepper is enough to bring out the fresh goodness. The reason La Tourangelle extra virgin olive oil is so delicious, is because the olives are cold pressed. They are not heated, they retain their flavours and are alive with rich antioxidants - which is an earthiness you can taste. My vegan Caesar is a crowd pleaser, it’s zesty, crunchy, creamy and full of yummy vegetables. Recipe below!
SALAD
1 x small butternut squash halved, peeled and deseeded, and cut into 1cm half moons
3 tbsp La Tourangelle Olive Oil
1 bunch asparagus spears
½ cup canned chickpeas
1 tbsp capers
1 tsp maldon sea salt
1 tsp paprika
Cracked black pepper - to taste
DRESSING
1 x cup soaked raw cashews
¼ cup La Tourangelle Olive Oil
1 tbsp capers
2 x garlic cloves finely minced
3 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp lemon zest
1 tsp maldon salt + black pepper to taste
1. Soak raw cashews in a bowl of warm water for 1 hour, this can be done ahead.
2. Preheat the oven to 400°F and line a baking pan with parchment paper. Spread butternut squash out and drizzle with La Tourangelle Olive Oil sprinkle with paprika, salt and pepper. Place in the oven, and bake for 20-25 minutes, until golden and cooked through. Leave them on the pan to cool.
3. Chop asparagus spears into bite size pieces, place on a parchment lined baking tray with a dash of olive oil, salt and cracked pepper. Roast in the oven for 10 mins with the squash, take out + set aside.
4. Dry the chickpeas well and place on the baking sheet. Drizzle with olive oil and roll around to coat. Sprinkle with salt, pepper + paprika. Roast for 20 minutes or until golden and crispy.
5. Dressing - drain the cashews, add to vitamix or blender with rest of dressing ingredients. Blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
6. Salad - chop up the romaine into bite-sized pieces. Place into a large mixing bowl, and add dressing and mix lightly until fully coated.
7. To serve - get 2 serving bowls or plates ready, add the lettuce first, add the roasted vegetables on top and garnish with chickpeas and avocado slices.
8. Serve immediately while still warm + delicious!
