Caesar’s Salad with Tofu Dressing

Coarsely chop the tofu. Blend with garlic, red wine vinegar, four soup spoons of olive oil, salt and pepper in a hand blender or with a hand blender. Chill.

Cut the ciabatta into 12 thin slices. Stir the remaining olive oil with the paprika powder and coat one side of the bread slices. Place on the broiler with the coated side facing up. Bake in heated oven at 200 °C gas 3, convection oven 180 °C on the2. Roast on bottom rack for approx. 8 min. until crispy. 3.

Clean dandelion and endive, cut into bite-sized pieces and rinse. Then spin dry and place in a suitable bowl.

Remove celery stalks and cut into very fine, diagonal slices. Mix the lettuce with the dressing and season with pepper. Evenly distribute celery slices on top and bring to the table with the bell pepper toasted bread.

Tip: Mild silken tofu is ideal for cold sauces: its soft consistency makes it easy to grind. It is available in health food stores and health food stores.

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