Name: Caribbean Caesar Salad with Coconut “Bacon”
Yield: Serves 4
Cuisine: United States
Ingredients: 1 teaspoon onion powder; ¼ cup (60 ml) neutral-flavored oil; ½ cup (30 g) panko bread crumbs; 2 firm, ripe plantains, sliced; ½ teaspoon pink or sea salt; 1 teaspoon light brown sugar; 1 cup (200 g) chopped pineapple; 1 teaspoon xanthan gum; 1 green onion, minced; 1 shallot, minced; 1 teaspoon minced Scotch bonnet pepper, optional; 1 tablespoon chopped parsley; 1 large head of romaine lettuce; 1½ teaspoons pink or sea salt; 1 tablespoon nutritional yeast flakes; 1 tablespoon light brown sugar; 1 tablespoon chopped fresh cilantro, optional; One 13.5-ounce (400 ml) can coconut milk; Juice of 1 lemon; 2 garlic cloves, pressed; 2 tablespoons Dijon mustard; 1 teaspoon pink or sea salt; ½ teaspoon black pepper; 1 coconut, peeled and cut and into thin 3 × ¼-inch (7.5 cm × 6 mm) strips; 2 tablespoons liquid smoke, plus more if needed (see Island Tips); 4 tablespoons coconut oil; 1 tablespoon tomato paste; Juice of 2 oranges; 1 garlic clove, pressed; 2 tablespoons light brown sugar

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

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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