Caesar salad with tempeh

TEMPEH CAESAR SALAD

Portions : 4 - Preparation time : 20 minutes - Cooking time : about 5 minutes

Ingredients

• 400 g (13 1/2 oz) tempeh
• 1 pinch herbes de Provence
• 5 ml (1 teaspoon) smoked paprika
• 30 ml (2 tbsp.) olive oil
• 60 ml (4 tbsp.) capers
• 500 ml (2 cups) croutons
• 1 romaine lettuce
• Salt and pepper to taste

Caesar sauce

• 1 egg yolk
• 1 garlic clove, crushed
• 2 anchovy fillets, puréed
• 125 ml (1/2 cup) grated Parmesan cheese
• 30 ml (2 tbsp.) lemon juice
• 180 ml (3/4 cup) olive oil

Preparation

1. Cut tempeh into 1" strips.
2. In a pot of boiling water, cook the tempeh for a few minutes, according to package directions.
3. Pat dry and sprinkle with herbes de Provence and paprika.
4. In a hot frying pan, grill the tempeh in olive oil until nicely browned. Set aside.
5. In a bowl, combine the egg yolk, garlic, anchovy, Parmesan, lemon juice and olive oil, and whisk until smooth.
6. Add the coarsely chopped salad leaves, capers, croutons and tempeh strips. Taste and enjoy.