(This ebook bundle with my soup workshop and mini muffin eBook is only on sale until tomorrow! Get it while you can!)
Ever wonder if there is a good, dairy-free substitute for fluffy, rich Parmesan cheese for salads? I have always wondered myself. Well, sometimes you come across a gem of an idea. I recently did myself in a Bon Appétit magazine that answered the above question. They mentioned a restaurant that used a micrograter to make a fluffy cheese-like topping for one of their salads with nuts. I knew I had to try it! With roasted and salted macadamia nuts, and my micrograter in hand, I grated some right over a green salad, that had been tossed with low-mercury tuna, avocado, and steamed beets.
It was delicious! Using the micrograter really does give you a cheese-like texture, and the richness of the nuts mimics what you get with cheese too. Whether you eat cheese or not, this is a delicious idea.
(I am sure that you can use any micrograter. I own this Microplane Zester/Grater and love it, by the way.)
I am really curious as to what other nuts would be like. Making a green salad with apple slices and shredded chicken and then using hazelnuts to grate over the whole thing, is another idea I had. Or what about other ways to use this type of “cheese”?
I have to say that the macadamia nuts are pretty delicious this way! I got mine at Trader Jo’s, where they are a good price. However, you really only need one large nut per smallish salad, so it’s not an expensive option when you consider how little you need per serving.
- Macadamia Nuts
- Using a micrograter, grate the macadamia nuts directly over individual servings of salad that have been tossed already with salad dressing. Serve immediately.
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