North Indian Chef Shantanu Gupte's Vegan Caesar Salad Colorfully Appeals

Summary: North Indian Chef Shantanu Gupte's Vegan Caesar Salad colorfully appeals with red and yellow bell peppers, olives and cherry tomatoes.

Chef Shantanu Gupte creates a vibrant Vegan Caesar Salad, with substitutions for non-vegetarians and vegetarians as well: Get Curried @GetCurried, via Facebook Nov. 28, 2014

North Indian Chef Shantanu Gupte's Vegan Caesar Salad colorfully appeals with creative additions of vibrant red and yellow peppers, black olives and cheery cherry tomatoes.

Caesar Salad originated almost 100 years ago in northwestern Mexico's Baja California state. Italian immigrant restauranteur Cesare "Caesar" Cardini (Feb. 24, 1896-Nov. 3, 1956) introduced his creation in 1924 in his restaurant, Caesar's Restaurant, in Tijuana. The exciting resort city, nicknamed "T.J." and "Gateway to Mexico," is described online by San Diego State University's Sage Project as ". . . the most visited border city in the world, . . . . also known for its great culinary offerings . . ."

The culinary history of Caesar Salad reveals a recipe with a reach that has transcended its Mesoamerican birthplace. Chef Cesare's salad has achieved universal popularity and has displayed adaptability and versatility in the recipe's receptivity to a plethora of variations. Caesar Salad so smoothly appears in Earth's varied cuisines that the recipe impresses as epitomizing a universal dish rather than exemplifying fusion cuisine.

Mumbai-based North Indian Chef Shantanu Gupte's culinary hospitality commitment began with his diploma of distinction in 2002 from the prestigious Institute of Hotel Management, Catering Technology and Applied Nutrition (IHMCTAN) in Maharashtra's coastal, capital city of Mumbai. According to his LinkedIn profile, Chef Shantanu received his Master's Degree in Hospitality Administration and Management from the University of North Norway in 2008.

Chef Shantanu's culinary expertise encompasses regional and international cuisines. His culinary repertoire includes different categories, ranging from protein-rich pancakes to scrumptiously, sumptuously customized cakes.

Chef Shantanu Gupte's culinary achievements include his Cloud Kitchen Brand, Chef Shan Cakes and More: Chef Shan Cakes, via Facebook Aug. 3, 2014

Chef Shantanu introduces his Vegan Caesar Salad in Get Curried's YouTube video for Monday, April 14, 2014. He explains that he is making the "nice crunchy" recipe on "a nice sunny morning" for friends who will be visiting. His Vegan Caesar Salad excludes the original recipe's anchovies and eggs.

He begins his Vegan Caesar Salad by placing seven garlic cloves on a cutting board. He dusts the cloves with salt and then mashes the ingredients together with a knife.

He then deposits 1/2 cup of vegan mayonnaise into a bowl. Chef Shantanu explains that the avoidance of dairy products distinguishes vegans from vegetarians.

The salted, mashed cloves are added to the vegan mayo. Then freshly ground black pepper is distributed with a pepper mill.

Chef Shantanu notes the popularity of red wine vinegar as an ingredient in the dressing. Instead, he prefers the zing of lemon juice, so he squeezes a lemon slice over the bowl.

Parmesan cheese usually associates with Caesar Salad. Chef Shantanu points out that non-lactose, soy-based cheese substitutes well. The grated cheese (75 grams; 1/3 cup) is whisked into the mayo mixture until the dressing achieves thick creaminess. He squeezes another lemon slice to thin the dressing, while he reiterates the possibility of using vinegar as a thinner.

Chef Shantanu emphasizes the importance of being "very particular" about the Caesar dressing, for the taste of the dressing is integral to the taste of the salad. His taste test reveals the dressing to be "yummy."

The croutons are the recipe's next component. Chef Shantanu uses a hamburger bun. He halves the bun's top dome from its flat bottom and quarters each half lengthwise and then widthwise. He aims for "nice big chunks" that yield "nice and big rustic croutons."

The bun cubes are placed in a pan. Chef Shantanu adds a dollop (1 tablespoon) of butter as well as dashes of salt, black pepper and garlic flakes. He suggests substituting olive oil as a healthy, vegan alternative. He, however, prefers the "nutty crunchy taste" imparted by butter. He increases the buttery tastiness with another dollop (1 tablespoon) of butter and allows the croutons and garlic flakes to reach golden brown crispiness.

One red and one yellow plump bell peppers are diced and added to the croutons. The peppers receive a brief cooking to capture the flavor without losing their crunchiness.

The salad base calls for equal amounts of iceberg lettuce and romaine lettuce. Chef Shantanu aims for romaine's "deep flavor" and iceberg's crunchiness.

Chef Shantanu encourages hand-tearing each small bunch of lettuce. There is no need to "go delicate" with a knife. He firmly twists and rips the romaine bunch into thirds. He halves the iceberg head with his hands and tears each half into big chunks.

He notes the importance of "nicely" washing the lettuces because they are "raw." Importantly, the washed lettuce needs to be drained "nicely" to avoid a "watery" salad.

The torn lettuce then is decorated with a combination of six whole and halved cherry tomatoes. Chopped basil leaves are not "compulsory," but Chef Shantanu appreciates the "fresh feel and flavor" that basil leaves contribute to the salad.

After hand tossing the greens, he flavors the salad with black pepper. For more spiciness, he suggests chili flakes or Tabasco sauce.

The salad is topped with around two tablespoons of Caesar dressing. Then everything is blended via two large wooden spoons. Chef Shantanu considers the importance of last-minute, small additions of dressing to the salad, as a preventer of wilting and softening of the greens caused by increased acidity from intense amounts of the lemon-based dressing.

The dressed greens are plated and decorated with cherry tomatoes. A few spoons of dressing are dropped at various points. Finally, aesthetic arrangements of the seasoned crouton-bell pepper mixture, sprinklings of small gratings of cheese and coarse black pepper, and a few drippings of water-thinned dressing complete Chef Shantanu's Vegan Caesar Salad.

Chef Shantanu appraises the completeness of his Vegan Caesar Salad. "Good" looks and "good flavor" yield a dish that is "a meal by itself."

Acknowledgment

My special thanks to talented artists and photographers/concerned organizations who make their fine images available on the internet.

Dedication

This post is dedicated to the memory of our beloved blue-eyed brother, Charles, who guided the creation of the Met Opera and Astronomy posts on Earth and Space News. We memorialized our brother in "Our Beloved Blue-Eyed Brother, Charles, With Whom We Are Well Pleased," published on Earth and Space News on Thursday, Nov. 18, 2021, an anniversary of our beloved father's death.

Image credits:

Chef Shantanu Gupte creates a vibrant Vegan Caesar Salad, with substitutions for non-vegetarians and vegetarians as well: Get Curried @GetCurried, via Facebook Nov. 28, 2014, @ https://www.facebook.com/GetCurried/posts/396368200540033

Chef Shantanu Gupte's culinary achievements include his Cloud Kitchen Brand, Chef Shan Cakes and More: Chef Shan Cakes, via Facebook Aug. 3, 2014, @ https://www.facebook.com/chefshancakes/posts/1573930589501124/

Get Curried, "Veg Caesar Salad / How To Make Caesar Salad At Home / Caesar Dressing / Healthy Salad Recipe," via YouTube April 14, 2014, @ https://www.youtube.com/watch?v=OWtnI3m-p8g

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