The blend of nutritional yeast, vegan oyster sauce and black salt carries the taste of dressing in this vegan version of an old dish that was created/invented in the last century by Italian chef Caesar Cardini. The original version uses anchovies, so therefore I used some oyster sauce to substitute the specific (fish) flavour, though not too much – only 1 tsp. To substitute the egg flavour there is some black salt in it.
This salad is not too strong, it can be served as a side dish or as an easy main course – lunch or dinner – depending on the occasion.
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