recipes
Green Caesar with Creamy Prosciutto
A Caesar style salad just right to serve tossed together or arranged on a platter.
serves 6
30 min prep
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ingredients
| ½ cup egg mayonnaise ¼ cup light cream 1 tablespoon white wine vinegar ¼ cup grated parmesan cheese ½ clove garlic, peeled and crushed 4 slices prosciutto 1 clove garlic, extra, cut in half 1 small sourdough baguette, sliced Olive oil spray 2 baby Cos lettuce, leaves separated & washed 4 soft boiled eggs, quartered 45g can John West Anchovy Fillets in Olive Oil drained and cut into strips (reserve 1-2 fillets for garnishing dressing) ¼ cup chopped parsley ½ cup parmesan cheese shards |
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instructions
step 1
To make dressing, combine mayonnaise, light cream, vinegar, parmesan and garlic in a bowl and stir.
step 2
Place prosciutto on a foil lined baking tray and cook under a hot grill until crisp. Finely chop 2 slices cooked prosciutto and add to the dressing. Break remaining prosciutto into 'shards' and set aside.
step 3
Rub garlic clove over bread slices and spray with oil. Cook under hot grill until crisp and golden. Cut into halves.
step 4
To serve; arrange lettuce leaves, bread, eggs, drained John West Anchovy Fillets, parmesan cheese and remaining prosciutto shards on a serving platter. Serve dressing in a separate bowl sprinkled with chopped parsley and reserved chopped anchovies.
recipe tip
Dressing can be made up to 2 days before required and refrigerated.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1270kJ (304Cal) | 1040kJ (248Cal) |
| Protein | 13.9g | 11.4g |
| Fat- Total | 25.5g | 20.8g |
| - Saturated | 7.0g | 5.7g |
| Carbohydrate | 4.7g | 3.8g |
| - Sugars | 1.7g | 1.4g |
| Sodium | 984mg | 803mg |
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Green Caesar with Creamy Prosciutto
Green Caesar with Creamy Prosciutto
A Caesar style salad just right to serve tossed together or arranged on a platter.
ingredients
½ cup egg mayonnaise
¼ cup light cream
1 tablespoon white wine vinegar
¼ cup grated parmesan cheese
½ clove garlic, peeled and crushed
4 slices prosciutto
1 clove garlic, extra, cut in half
1 small sourdough baguette, sliced
Olive oil spray
2 baby Cos lettuce, leaves separated & washed
4 soft boiled eggs, quartered
45g can John West Anchovy Fillets in Olive Oil drained and cut into strips (reserve 1-2 fillets for garnishing dressing)
¼ cup chopped parsley
½ cup parmesan cheese shards
instructions
step 1
To make dressing, combine mayonnaise, light cream, vinegar, parmesan and garlic in a bowl and stir.
step 2
Place prosciutto on a foil lined baking tray and cook under a hot grill until crisp. Finely chop 2 slices cooked prosciutto and add to the dressing. Break remaining prosciutto into 'shards' and set aside.
step 3
Rub garlic clove over bread slices and spray with oil. Cook under hot grill until crisp and golden. Cut into halves.
step 4
To serve; arrange lettuce leaves, bread, eggs, drained John West Anchovy Fillets, parmesan cheese and remaining prosciutto shards on a serving platter. Serve dressing in a separate bowl sprinkled with chopped parsley and reserved chopped anchovies.
serves 6 30 min prep recipe tip
Dressing can be made up to 2 days before required and refrigerated.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au