Green romaine caesar salad


Classic Caesar with a not-so-classic cashew dressing and succulent Infarm lettuce

Serves: 2 people

  • 2 Infarm Green Romaines
  • 3 tbsp. (45 ml) cashew nuts
  • 3 tbsp. (45 ml) water
  • 1 tsp. (15 ml) Dijon mustard
  • 1 small garlic clove, grated
  • 2 tbsp. (30 ml) freshly squeezed lemon juice
  • 1 tsp. (15 ml) capers, finely minced + 1 tbsp. (15 ml) brining juice
  • ¼ tsp. (1 ml) fine sea salt, to taste
  • 3 tbsp. (45 ml) olive oil
  • 2 cups torn 1" pieces country bread, with crusts
  • 3 tbsp. (45 ml) olive oil
  • 3 tbsp. (45 ml) parmesan, grated (optional)


In a food processor, blitz all the ingredients except lettuce until creamy, shiny and completely mixed together, 5-10 mins. For the croutons, hand tear the bread then toss it with a dash of olive oil. Season with salt and pepper and bake in a 375° oven until golden, 10–15 mins. Just before serving, gently toss the lettuce, croutons, and dressing together. Sprinkle parmesan on top.


Keep your leaves fresh in 2cm (1 inch) of water and plenty of light.


Thai basil coconut curry

Thai basil coconut curry

Make it
Coriander (cilantro) & roasted veggie couscous

Coriander (cilantro)& roasted veggie couscous

Make it

Alive with