Quick Vietnamese-style Caesar salad

By Cô Bi

A unique and flavourful twist on the classic Caesar salad, infused with Vietnamese flair. It combines freshness and crunch, all brought together by a creamy vinaigrette made with UMAM fish sauce and lime juice. A perfect blend of tradition and exoticism, ideal for a light and delicious meal.

Serves: 4

Preparation time: 15 minutes

 

Ingredients:

• 2 romaine lettuces, torn into pieces
• Croutons
• 15 ml (1 tbsp) capers, drained
• 15 ml (1 tbsp) fresh Parmesan cheese, grated

Croutons

• 3 cups leftover stale bread
• 15 ml (1 tbsp) olive oil
• 10 ml (2 tsp) dried thyme
• Salt and pepper

Vinaigrette

• 1 garlic clove, minced
• 10 ml (2 tsp) UMAM fish sauce
• 30 ml (2 tbsp) freshly squeezed lime juice
• 2.5 ml (½ tsp) Dijon mustard
• 5 ml (1 tsp) sugar
• 45 ml (3 tbsp) store-bought mayonnaise
• 45 ml (3 tbsp) olive oil or vegetable oil
• Freshly ground pepper

 

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Cut the bread into large cubes and place in a bowl. Add olive oil, thyme, salt, and pepper; toss well.
3. Spread the cubes on a baking sheet lined with parchment paper or a silicone mat.
4. Bake in the center of the oven for 15 minutes. Let cool.
5. In a bowl, whisk together all the vinaigrette ingredients. 
6. Adjust seasoning to taste.
7. Place the lettuce and capers in a large salad bowl.
8. Drizzle with vinaigrette and toss well to combine.
9. Top with Parmesan cheese and croutons just before serving.

Note:

• The vinaigrette can be stored in the refrigerator for up to 3 days.
• Croutons will keep for up to 7 days at room temperature in an airtight container.

Recipe photo for reference only.