Eve Kalinik’s Caesar Greens Recipe

Makes 2 servings

INGREDIENTS

3 large romaine leaves

2 handfuls of baby spinach leaves

8 caperberries or 2 tablespoons capers (drained)

½ avocado

Grated parmesan to top

FOR THE CAESAR DRESSING (makes a generous cup)

½ cup cashews

2 tablespoons pine nuts

¼ teaspoon mustard powder

1 garlic clove

Juice ½ lemon

1 tablespoon capers (drained)

Generous pinch of sea salt

¾ cup filtered water

METHOD

Place all of the Caesar ingredients into a high speed blender until you have a smooth consistency.

Wash and trim the romaine and cut into rough large chunks. Add to a large bowl. Peel and de stone the avocado and also cut into around 8 chunks per half. Add to the bowl along with the spinach leaves and capers/caperberries. Add around 4-6 tablespoons of the dressing (depending on taste) to the salad and mix thoroughly. Grate parmesan over generously. Serve with a chunk of buttered sourdough.

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