Caribbean Caesar Salad with Coconut “Bacon”

Name: Caribbean Caesar Salad with Coconut “Bacon”
Yield: Serves 4
Cuisine: United States
Ingredients: 1 tablespoon tomato paste; 1½ teaspoons pink or sea salt; 2 garlic cloves, pressed; 1 tablespoon chopped fresh cilantro, optional; 1 green onion, minced; 2 tablespoons Dijon mustard; 1 tablespoon nutritional yeast flakes; 1 teaspoon black salt; 1 garlic clove, pressed; 1 teaspoon xanthan gum; Juice of 2 oranges; 2 tablespoons light brown sugar; 2 tablespoons liquid smoke, plus more if needed (see Island Tips); 4 tablespoons coconut oil; 1 cup (200 g) chopped pineapple; 1 shallot, minced; 1 large head of romaine lettuce; 1 teaspoon black pepper; ½ cup (30 g) panko bread crumbs; ¼ cup (60 ml) neutral-flavored oil; ½ teaspoon pink or sea salt; 2 firm, ripe plantains, sliced; Juice of 1 lemon; 1 tablespoon chopped parsley; 1 teaspoon light brown sugar; 1 teaspoon onion powder; 1 teaspoon minced Scotch bonnet pepper, optional; 1 teaspoon garlic powder; 1 teaspoon pink or sea salt; ½ teaspoon black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

Take an American classic to a warmer place, where croutons are replaced by fluffy, crispy plantains, and coconuts take center stage in the dressing and as the “bacon.” Don’t forget the festive pineapple salsa.

Ingredients

Coconut “Bacon”

Juice of 2 oranges
1 garlic clove, pressed
2 tablespoo

Americas
United States
Starter
Vegan
Caribbean

Method

To make the “bacon,” combine the orange juice, garlic, brown sugar, liquid smoke, 2 tablespoons of the coconut oil, the tomato paste, salt, and pepper, in a medium bowl. Add the coconut strips, toss to coat well, and let marinate overnight in the refrigerator.
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