Have the vegans in your life enlightened you as to the wonder of aquafaba? Aquafaba is, quite simply, chickpea juice. It’s typically used as a substitute for egg whites but we’re using this liquid gold to create a mayo-like base for my Caesar salad dressing. The popped chickpeas stand in for croutons, offering a crispy, gluten-free alternative to the traditional, carb-ridden cube. The soft-boiled eggs, whether they turn out jammy or fudgy or creamy, add a luscious pop of color. Finish the salad with a heavy-handed grate of parmesan cheese and you’ve just put Meatless Monday back on the map!
- equipment: medium pot for boiling eggs, large sauté pan for chickpeas, can opener, blender-slotted spoon (or spider), large, shallow salad bowl.
- Start by getting your water boiling in a medium pot and placing a large sauté pan over super high heat.
- Now let’s focus on our eggs, we want these guys to be fudgy, luscious. Check out the thumbtack tip below before boiling the eggs. Lower the eggs into the boiling water with a slotted spoon. To soft boil the eggs, we’re aiming for a 7 ½ minute cook time. If they cook longer, don’t stress, nobody’s perfect, they will still be delicious.