Roasted Caesar-Style Romaine
In this unusual take on a Caesar salad, the lettuce is quickly roasted. To make this vegan, use vegan Worcestershire sauce and cheese, and skip the anchovies.
This is a slightly different take on the traditional “crisp” recipe. Cooking it on a shallow baking sheet rather than a deeper baking dish gives it an even crispier texture. Use coconut oil instead of butter to make this vegan.
Ingredients
- 3 carambola (starfruit), sliced into ⅛ inch slices, any seeds removed
- 1 pint blueberries (about 2 cups)
- 1 tablespoon freshly squeezed lime juice
- ¼ teaspoon vanilla extract
- ¼ cup unrefined coconut palm sugar or light brown sugar (packed)
- 1 teaspoon ground cinnamon
Topping
- 1 cup old-fashioned oats (not instant)
- ½ cup unrefined coconut palm sugar or light brown sugar (packed)
- 2 tablespoons almond flour
- 2 tablespoons virgin coconut oil, melted, or melted butter
About this recipe
Serves 6
Instructions
Preheat oven to 350 degrees. Spray an 11x15 inch rimmed baking sheet with nonstick cooking spray. In a large bowl, combine starfruit slices, blueberries, lime juice, vanilla, brown sugar and cinnamon. Pour onto prepared baking sheet. Spread evenly. In a medium bowl, combine oats, sugar and flour. Add oil (or butter) and mix in, using a fork, until mixture is crumbly. Sprinkle topping mixture evenly over fruit mixture. Bake for 30-35 minutes until topping is golden and fruit is tender. Serve warm.
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