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Caesar salad

(0)
30 Min
 
portions
7 %

Carbs

16 %

Fats

6 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 614 g
Energy 792 kJ / 190 kcal 4860 kJ / 1162 kcal
Sat. fat 3 g 18 g
Unsat. fat 6 g 33 g
Fibre 1 g 3 g
Salt 588 mg 3607 mg
Units:
 
  • 300 g
    Romaine Lettuce
  • 75 g
    Mayonaise
  • 60 g
    Cherry tomato red
  • 50 g
    anchovy, european, canned in oil
  • 50 g
    Ciabatta
  • 25 g
    Parmesan
  • 22 ml
    Olive oil extra-virgin
  • 15 ml
    Wine vinegar
  • 8 g
    Pine nuts
  • 5 g
    Garlic
  • 5 g
    Capers
  • 1 g
    Salt
  • 614 g
    Total recipe weight

Equipment

1 x Flat Oven tray , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Salad bowls
Method

Preparation time

15 Min

Cooking time

15 Min

1

Heat the oven ( 150°C / 302°F) and cut the ciabatta in to 1 cm cubes. Place it on the flat oven tray.

Crush/peal chop the garlic and mix with the olive oil, then mix with the ciabatta cubes.

Bake in the oven for 15 minutes stir 1 - 2 times to get an even colour.

2

 

Place the pine nuts on a flat oven tray and also bake at ( 150°C / 302°F) for about 10 minutes until golden brown.

Slice the cherry tomatoes in halve and place them on a flat oven tray and roast them at the same time as the pine nuts.

3

Slice the Romaine lettuce into 2 cm slices.

Wash the lettuce in cold water and drain of excess water.

4

For the dressing, crush/peal/chop the garlic.

Chop the achovis into a paste, mix through the mayonaise and white wine vinegar.

Grate the parmazan through the dressing.

5

Loosely mix the croutons, pine nuts, capers and Romaine lettuce together.

Grate some parmezan through the salad and serve with the dressing

Tips

1

Pick left over chicken or some freshly roasted vegetables for a tasty addition to this salad!!!

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