Egg Free, Dairy Free Caesar Salad

dinner | April 16, 2017 | By

Egg Free, Dairy Free Caesar Salad

This Egg Free, Dairy Free Caesar Salad is egg free, dairy free, nut free, and easily adapted (as I did) to be gluten free.  

Egg Free, Dairy Free Caesar Salad

We often cook a whole roast chicken on a Sunday then turn the rest into leftovers..usually chicken pie which will last us another couple of nights.  But we all fancied something a bit different, and the weather was nice…so I thought Caesar Salad (minus a couple of key ingredients!)might be yummy and fun.  Honestly, the kids weren’t super fussed as they don’t really like their food mixed together, but I thought it was really nice!  Once I separated it out into separate piles, they gobbled it down.  We did two separate ones..one with normal croutons and then one with gluten free bread turned into croutons for my one daughter with a wheat allergy.

Egg Free, Dairy Free Caesar Salad

Egg Free Caesar Salad
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
4397 calories
27 g
139 g
463 g
49 g
33 g
1051 g
626 g
13 g
3 g
408 g
Nutrition Facts
Serving Size
1051g
Amount Per Serving
Calories 4397
Calories from Fat 4094
% Daily Value *
Total Fat 463g
712%
Saturated Fat 33g
167%
Trans Fat 3g
Polyunsaturated Fat 80g
Monounsaturated Fat 328g
Cholesterol 139mg
46%
Sodium 626mg
26%
Total Carbohydrates 27g
9%
Dietary Fiber 6g
23%
Sugars 13g
Protein 49g
Vitamin A
436%
Vitamin C
27%
Calcium
13%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Mayo
  1. 1/2 tin chickpeas in brine
  2. 2 teaspoons tarragon vinegar (check this is gluten free if you need it to be)
  3. sea salt and pepper to season
  4. 1 teaspoon mustard (I used Dijon)
  5. approx 2 cups oil of choice (I used Rice Bran, but any will do)
  6. 1/2 teaspoon sugar, if desired
Rest of the salad
  1. Cos leaves
  2. poached/grilled chicken
  3. cooked bacon rashers
  4. croutons (I just cut these in cubes and cooked until golden with olive oil + salt in the oven)
  5. any other veges you want to include (we added cucumber, carrot and zucchini shavings)
Mayo
  1. Place the brine from the chickpeas (you can freeze the other half for use later) in a stainless steel bowl with the mustard, vinegar and seasoning. Whisk until well blended and very frothy. Start whisking in the oil very slowly (it should take 4-5 minutes to incorporate all of the oil). If it is still quite runny, add some more oil. Adjust the seasoning and add the sugar if using. If you have a stick blender, blend it for a further 2 minutes until thick and white. Place in a jar in the refrigerator. It will keep for at least a week.
Salad
  1. Slice the bacon and chicken roughly, toss all ingredients together with the mayo.
beta
calories
4397
fat
463g
protein
49g
carbs
27g
more
Fun With Allergy Kids http://allergykids.co.nz/

 

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