Caesar Salad with Omega Orange Dressing

Ingredients

• 2 romaine lettuce heads
• 2 cloves garlic
• 4 tbsp blanched almonds (60 g; available at health food store)
• 1 orange
• 1 egg yolk
• 2 tsp capers (10 g; jar, drained)
• 1 tsp rosehip powder (from health food store)
• 2 tsp medium-hot mustard from the garden variety (available at health food store)
• 100 ml Dr. Grandel wheat germ oil (available at health food store)
• 2 tbsp Dr. Budwig Omega-3 algae oil (available at health food store)
• salt (available at health food store)
• black pepper (available at health food store)
• 400 g chickpeas, canned (drained weight, available at health food store)
• 2 slices whole‑grain toast bread (30 g)
• 2 tbsp rapeseed oil (available at health food store)
• 1 piece vegetarian hard cheese (Montello; 50 g, 45% fat in the product)

Instructions

1. 1.

   Wash the romaine lettuce, dry it by spinning, cut into bite‑sized pieces and place in a bowl. Peel the garlic cloves and roughly chop them. Roughly chop the almond kernels as well.

2. 2.

   Filet the orange. Using a knife, slice off the white rind completely and then carve the fruit segments out with a wedge‑shaped motion, collecting the juice in a bowl.

3. 3.

   For the sauce, combine orange juice, egg yolk, 1 garlic clove, capers, rosehip powder, and mustard in a tall cup. Whisk with an immersion blender until smooth, then slowly whisk in the wheat germ oil and Omega‑3 oil until a creamy dressing forms. Thin with water if needed. Season with salt and pepper.

4. 4.

   Dice the toast slices into small cubes and fry them in 1 tbsp hot rapeseed oil over medium heat for about 7 minutes, turning them with the remaining garlic clove until they become crunchy croûtons.

5. 5.

   Drain the chickpeas. In a pan with the remaining hot oil, sauté them over medium heat for about 7 minutes until golden brown. Season with salt and pepper.

6. 6.

   Pour the dressing over the salad, toss everything together, then top the salad with grated Montello cheese, chickpeas, orange fillets, almond kernels, and croûtons before serving.