Recipe

Back to the list

To the search print

Grilled Caesar salad with crispy carrot strips

Ingredients

For 4 people

For the carrot «bacon»

large organic carrots, peeled and sliced into ultra-thin lengthways strips with a vegetable peeler

For the bacon-style marinade

2 tbsp

soy sauce

1 tbsp

maple syrup (grade C)

1 tbsp

neutral oil

1 tsp

Liquid smoke

1 tsp

smoked paprika powder

½ tsp

garlic powder

For the grilled salad

small romaine hearts, halved lengthwise

2 tbsp

olive oil

For the Caesar dressing

100 g

cashew nuts, soaked

2 tbsp

lemon juice

1 tbsp

dijon mustard

1 tbsp

nutritional yeast

Clove Garlic

1 tsp

capers

water to thin

salt

pepper

This recipe is part of our summer campaign «Real men grill plants» (2026).
Recipe by Thomas Glässing. Picture by Nora Dal Cero.

Preparation

1. Marinating: Whisk together all the ingredients for the bacon marinade in a shallow dish. Add the ultra-thin carrot strips and marinate for at least 30 minutes, preferably longer.

2. The dressing: Blend all the ingredients for the Caesar dressing with enough water to create a creamy, thick dressing. Season generously with salt and pepper.

3. The «bacon»: Prepare the grill with a plancha or cast-iron pan over medium heat. Remove the carrot strips from the marinade and let the excess drip off. Fry them on the hot plate on both sides until crispy (about 3–5 minutes). Remove and place on kitchen paper to cool – they will become even crispier as they cool.

4. The salad: Lightly brush the cut sides of the halved romaine hearts with olive oil. Place them cut side down directly on the hot grill grate and sear for 1–2 minutes until they have dark grill marks but are still crisp inside.

5. Plating and serving: Arrange the grilled romaine hearts on a large platter. Drizzle generously with the cashew Caesar dressing and crumble the crispy carrot bacon over the top. Serve with freshly ground black pepper.

Additional information:

• The carrot strips burn very quickly because they are thin and the marinade contains sugar (maple syrup). It is best to cook them over medium heat on a plancha, turning constantly.
• Tip: For an extra refined topping, sprinkle a few additional capers over the salad, previously fried in oil until crisp.

Use organic ingredients. Cooking with love – you can really taste the difference!
All information is provided without guarantee.

This recipe from Thomas Glässing was inserted by Swissveg / 2026-05-29 09:07:33

Back to the list

To the search print

Haben Sie eine Rezeptidee? Gerne nehmen wir Ihr Rezept nach einer Überprüfung in unserer Datenbank auf, benutzen Sie dazu bitte das Kontaktformular.

Die Daten stammen aus der Datenbank der Europäischen Vegetarier Union in Kooperation mit Swissveg.