Nothing says summer like a big crispy head of romaine lettuce in a creamy caesar salad! Katie Neufeld, who CSA members may remember from 2015 when she ran the CSA pick-ups, shared this caesar salad recipe and it turned into a favourite for us. We also love the flavour of this tempeh bacon, both delicious and crispy. Pick up some romaine from our market, tempeh from our Saturday Farmers’ Market vendor Tempea Natural Foods, and a firm aged cheese like Gillandsbeck from vendor Haltwhistle Cheese Company.

Tempeh Bacon Caesar Salad

Salad ingredients

• 2 garlic cloves, crushed or minced
• 1 teaspoon worchestershire sauce (can buy gluten-free)
• 1 teaspoon dijon mustard
• 2.5 tablespoons lemon juice
• 1 cup mayonnaise
• salt and pepper to taste
• 0.5 cup shredded cheese
• 2 large heads of romaine lettuce

Tempeh bacon ingredients

1 cup olive oil

1 cup maple syrup

1 cup soya sauce (can buy gluten-free)

4 teaspoons smoked paprika

2 teaspoons salt

1 teaspoon cayenne pepper

1 teaspoon ground black pepper

32 (2 small packages) tempeh, cut into thin strips

Instructions

1. Whisk together tempeh bacon ingredients in a shallow dish, then add tempeh and gently toss to coat. Cover and chill for 2-4 hours if possible, but still tastes great cooked right away!
2. Lay tempeh out on a baking sheet lined with parchment paper that has a rim (so nothing drips off). Drizzle with remaining marinade.
3. Bake tempeh at 400F and toss after 10 minutes to evenly coat. Cook for 30-35 minutes, until dark and crispy. Chop into small pieces.
4. Mix together salad dressing ingredients (shaking in a mason jar works well) and toss with chopped lettuce (leaves, stems and all) and chopped tempeh. Enjoy!

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.