Vegetarian Caesar Salad

I'm regularly ridiculed at family gatherings with this salad. By the meat-eaters, obviously.

It has no bacon, for a start. Ludicrous.

It has no anchovy in the dressing. Who would eat this monstrosity?

Well, they do after they've tried it. Sure they whine about the lack of bacon but they can always go home and fry up a few lardy strips if they're so inclined. I'm not and it still tastes good! In fact, it's surprising how good it is and I can't take any of the credit for it, really. It's all in the dressing. That I get out of a bottle.

I do chop up some crispy "chicken" strips and add for a more substantial dish, and I really think it's important to boil your eggs for only 7 minutes or so - I don't like them totally hardboiled, but a bit soft and gooey.

Anyway, it's far from traditional but it is an easy salad that packs a lot of flavour. I'm not sure you can really argue with that!

Serves 4

Ingredients:
1 head cos lettuce
1/2 loaf turkish bread, spread with butter and Gourmet Garden Garlic cut into small-ish cubes.
2-3 crispy "chicken" strips
Praise Caesar Salad Dressing (anchovy-free and awesome)
3 eggs, boiled in their shell for 7 minutes then chopped when cool enough to handle
shaved parmesan

Directions:

1. Bake the crispy strips and bread cubes until golden brown and cooked through. Chop strips into cubes.

2. Mix the salad, dressing, eggs, strips, turkish bread and parmesan. Shave more parmesan over the top.