- 1 cup (30 grams) finely grated vegan
- cashew or parmesan cheese
- 1 garlic clove, peeled and finely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon mustard
- 2 teaspoons of soy sauce
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tablespoons sour cream (optional)
- Salt and fresh ground black pepper
- Hemp Seed Oil
- Hemp Hearts
- MAKE DRESSING
Add vegan or parmesan cheese, garlic, lemon juice, mustard, and soy sauce to the bowl of a food processor or blender. Turn the machine on and let it run for 15 to 20 seconds. Then use a spatula to scrape down the sides. Turn the machine on and let it run for another 15 to 20 seconds.
As the machine is running, slowly drizzle in the olive oil and hemp seed oil for a nutty punch. Scrape down the sides. And if you are making a creamy dressing, add sour cream. Let the machine run for another 15 seconds to 20 seconds until thick and creamy.
- MAKE CROUTONS
Melt butter (vegan preferably) in a large frying pan over medium heat. When the butter begins to bubble, add bread cubes and cook, stirring occasionally until golden brown and crisp on all sides, about 5 to 8 minutes. Then lightly season with salt and pepper.
- TO FINISH
Serve the lettuce either tossed with hemp seed oil dressing or with the dressing drizzled on top. Then, top with butter croutons, and lots of cheese shavings. Sprinkle hemp hearts all over the salad for a finishing touch.
Lastly and most importantly, enjoy your meal :)