For the NoChicken and NoBacon:

For the croutons:

  • Ciabatta loaf 300.0 g
  • Salt 0.5 g
  • Ground black pepper 1.0 g
  • Olive oil 70.0 ml

For the salad base:


  1. For the NoChicken and NoBacon:

    • Sauté 'The Vegetarian Butcher' NoChicken chunks in olive oil for 2 minutes each side till golden brown. remove, drain oil.
    • In the same pan Saute 'The Vegetarian Butcher' NoBacon smoked lardons for 3 minutes till crispy.
  2. For the croutons:

    • Dice the bread into small cubes and place into a gastronome tray.
    • season and toss with the olive oil
    • Bake at 160c for 10 minutes until crisp
  3. For the salad base:

    • Pick, wash and spinthe little gem lettuce.
    • Toss leaves withfinely slicedflat leaf parsley and HELLMANN's Caesar Dressing.
    • Divide into suitable bowls.
    • Top with warm NoChicken, NoBacon and croutons.
    • Shave the vegan hard cheese over the salad.
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