Caesar Salad with Veggie ''No Chicken'' Schnitzel
with green beans, Parmigiano Reggiano and a boiled egg- Soja
- Tarwe
- Gerst
- Gluten
- Ei
- Mosterd
- Melk (inclusief lactose)
- Mosterd
- May contain traces of allergens
This recipe provides 258g vegetables per portion.
Ingredients
½ piece
Onion
1 piece
Vegan schnitzel
(Contains: Soja, Tarwe, Gerst, Gluten May be present: Mosterd)
150 g
Green beans
1 piece
Egg
(Contains: Ei)
½ piece
Garlic
⅓ piece
Lemon
4.99 g
Worcestershire sauce
(Contains: Soja, Gerst, Gluten, Mosterd)
1 piece
Little gem
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
1.5 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Wholegrain mustard
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the eggs and green beans.
- Trim the ends off the green beans and rinse the eggs under the tap.
- Boil the green beans and eggs for 5 - 6 minutes (see Tip). Rinse the eggs under cold water when finished.
Tip: if you prefer hard-boiled eggs, let the eggs boil for 3 minutes longer.
- Finely chop the onion.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- When the pan is nice and hot, fry the schnitzel for 3 minutes per side or until golden-brown in one side of the pan, while frying the onions in the other side on the other side of the pan.
- Keep warm over low heat until ready to serve.
- Crush or mince the garlic and cut the lemon into wedges.
- In a salad bowl, mix the garlic and Worcestershire sauce with the mayonnaise, mustard, white wine vinegar and the juice of 1.5 lemon wedge per person (see Tip). Season with salt and pepper and mix well.
Tip: feel free to add some more lemon juice if you prefer.
- Roughly chop the little gem lettuce.
- Put the little gem lettuce and green beans in the salad bowl.
- Mix everything together.
Did you know... green beans are technically a legume, but from a nutritional perspective they're seen as vegetables, because they're low in carbohydrates.
- Peel the eggs and cut them in half.
- Serve the salad onto plates and place the schnitzel on top.
- Garnish with the onion.
- Finely grate the Parmigiano Reggiano over the salad, then serve the egg to the side.
