CAESAR SALAD IN A PARMESAN BASKET WITH CRIPSY CROUTONS

This is an impressive easy to prepare dish which will WOW your guests. Its completely adaptable so change as you wish.

Full Recipe in Details

STARTING GUIDE
  • Cooking Level: Easy

  • Category: Salad, Starter, Vegetarian

  • Prep Time: 25 mins

  • Cooking Time: 20 mins

  • Total Time: 45 mins

  • Servings: 6

INGREDIENTS
  • For the Baskets – 150 grams Parmesan Cheese, grated

  • For the Baskets – Finely sliced basil to taste (optional)

  • For the Crispy Croutons – 2 slices of thick white bread

  • For the Crispy Croutons – 4 anchovy fillets, chopped

  • For the Crispy Croutons –1 clove of garlic, crushed

  • For the Crispy Croutons – 2 tablespoons of olive oil

  • For the Filling –1 large Cos lettuce, chopped into bite sized pieces

  • For the Filling – 25 grams of toasted pine nuts

  • For the Filling – 1 large avocado, cut into small cubes

  • For the Dressing – 2 teaspoons of wholegrain mustard

  • For the Dressing – 1 teaspoon caster sugar

  • For the Dressing – 1 tablespoon white wine vinegar

  • For the Dressing – 5 tablespoons of olive oil

  • For the Dressing – Dash of Worcestershire sauce

  • For the Dressing – 1 tablespoon crème fraiche

GUIDE / INSTRUCTIONS
  • Preheat the oven to 200 C and line 2 baking sheets with non-stick parchment. Spoon the grated parmesan in 6 evenly sized (approx. 10cm) rounds with a little room between each one for spreading. Bake for 8 minutes until golden. Allow to cool for about 30 seconds then slide a palette knife  and put on an over tuned glass or small bowl to shape into a basket. Leave to cool completely before removing and set aside.

  • For the croutons, mix the anchovies, garlic and oil to a paste and spread over the bread. Cook on a baking sheet for about 20 minutes until crisp then cut into crouton size pieces, allow to cool.

  • For the dressing, whisk together the mustard, sugar and vinegar and gradually whisk in the oil. Whisk in the Worcestershire sauce and crème fraiche. Add salt & pepper if required.

  • To assemble, toss the lettuce with the dressing and add the pine nuts and avocado. Put the parmesan basket on a plate and spoon in the salad. Sprinkle over the anchovy croutons.