Recipe

Caesar Salad with Tahini Dressing, Rye Croûtons and Västerbottensost Cheese

This is a rustic and hearty twist on the Caesar salad. Walnuts, cranberries and pears combined with Västerbottensost cheese create a fabulous flavor and the dressing is completely free of both egg and fish. Linseed oil is rich in Omega-3 and can also substitute the anchovy flavor.

Ingredients

Serves 4

150 ml beluga lentils + 300 ml water
8 leaves of romaine lettuce
8 leaves of kale
2 pears
100 ml dried cranberries
100 ml walnut halves
4 slices of rye bread + 3 Tbsp. Canola oil
Västerbottensost cheese, thinly sliced

Tahini dressing

4 Tbsp. tahini
100 ml water
juice of one lemon
2-3 tsp. linseed oil
1 tsp. Dijon mustard
1 garlic clove, finely chopped
¼ tsp. salt
¼ tsp. freshly-ground black pepper
100 ml finely grated Västerbottensost cheese

Method:
1) Blend all the ingredients (except for the cheese) in a blender. Blend until everything is properly mixed. Pour into a bowl and stir in the grated cheese. Refrigerate the dressing until it will be used.
2) Rinse and boil the lentils in water for 15-20 minutes. Cover with a lid and allow to cool in the water so that they retain color and shape better. Strain the residual water once cooled.
3) Preheat the oven to 150° C. Spread out the walnuts on a tray covered with parchment paper and roast them in the center of the oven for 5-10 minutes until they give off a nutty smell and are crispy when bitten. Allow to cool.
4) Cut the rye bread into small squares, roughly 1 x 1 cm. Fry in Canola oil for a few minutes until crunchy.
5) Rinse the romaine salad and kale, remove the hard stems from the kale. Shred the leaves. Rinse, core and cut the pears into smaller pieces.
6) Mix all the salad ingredients, drizzle with tahini dressing and top off with finely grated Västerbottensost cheese.

Tips! If you find it difficult to digest raw kale, you can massage the leaves slightly using some lemon and oil before mixing. Another method is to allow them to soak in the dressing for a while before mixing with the other ingredients.

This recipe was created, photographed and styled by Sonja Dahlgren, who runs the food blog “Dagmar’s Kitchen”.Dagmar’s Kitchen

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