with soy asparagus
Description
Minimum effort — excellent result. I'll tell you more below. Can be served immediately.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Soak the dried soybean sprouts in water for 6-8 hours beforehand. Then rinse them and gently squeeze out the liquid, leaving as little moisture as possible.
- 3
Step 3
Season the asparagus with salt and pepper, mix to distribute the spices evenly. Then sear on a well-heated skillet with a small amount of oil until golden and crisp on both sides.
- 4
Step 4
Cut the white bread into small cubes and dry in the oven until golden brown.
- 5
Step 5
For the dressing, mix lean mayonnaise, lemon juice, and mustard into a smooth emulsion. Add salt, granulated garlic, and black ground pepper, then mix again.
- 6
Step 6
Place the greens leaves on a plate. If using whole lettuce leaves, tear them into large pieces by hand.
- 7
Step 7
Cut the soy asparagus into slices 3-4 cm long. Place them on top of the lettuce leaves.
- 8
Step 8
Cut the cherry tomatoes into 2-4 pieces. Grate the vegan cheese on a coarse grater.
- 9
Step 9
Transfer the tomatoes and cheese to a plate. Add croutons made from white bread.
- 10
Step 10
Drizzle the salad with the dressing and serve immediately. Enjoy your meal!