Caesar salad with nachos crackers

{ SERVES 4 }

dash of apple cider vinegar

4 eggs

16 nitrate-free prosciutto slices

1 large cos (romaine) lettuce, washed, dried and torn

12 anchovy fillets

20 g (¾ oz/¼ cup) nutritional yeast flakes or 1 quantity Cashew Cheese

sea salt and freshly ground black pepper, to taste

Nachos crackers

100 g (3½ oz/1 cup) almond meal

1 large egg

1 teaspoon ground turmeric

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1 teaspoon grated orange zest

1 teaspoon sea salt

Caesar dressing

65 g (2¼ oz/¼ cup) almond butter

2 small garlic cloves, finely chopped

20 g (¾ oz/¼ cup) nutritional yeast flakes

60 ml (2 fl oz/¼ cup) lemon juice

60 g (2¼ oz/¼ cup) dijon mustard

60 ml (2 fl oz/¼ cup) filtered water

2 tablespoons wheat-free tamari

2 tablespoons flaxseed oil

freshly ground black pepper, to taste

Preheat the oven to 180°C (350°F).

To make the crackers, combine all the ingredients in a large bowl and mix with a wooden spoon to form a dough.

Lay a sheet of baking paper on a clean work surface, place the dough on top, then cover with a second sheet of baking paper. Roll the dough out to 2 mm (¹/₁₆ inch) thick. Remove the top piece of baking paper and transfer the dough on the bottom piece of baking paper to a baking tray. Using a sharp knife, deeply score the dough into 3 cm (1¼ inch) squares.

Bake for 12 minutes. Allow to cool before breaking into crackers.

For the dressing, mix all the ingredients in a small bowl and set aside.

Bring a medium saucepan of water to the boil, add the vinegar and poach the eggs to your liking. Meanwhile, crisp up the prosciutto in a large heavy-based frying pan.

Toss the lettuce with the dressing in a large bowl. Add the eggs, prosciutto and anchovies, sprinkle over the yeast flakes or cashew cheese, top with the nachos crackers and season with salt and pepper.