CAE­SAR SALAD WITH BABY COS

Super Food Ideas - - WEEKNIGHT -

SERVES 4 PREP 15 MIN­UTES (PLUS COOL­ING)

COOK 15 MIN­UTES

1 small baguette, very thinly sliced 2 ta­ble­spoons ex­tra vir­gin olive oil 6 slices pancetta 4 baby cos let­tuce, cut into wedges ½ cup shaved parme­san Cae­sar Dress­ing 6 an­chovy fil­lets, finely chopped 1 gar­lic clove, crushed 2 tea­spoons Di­jon mus­tard 2 ta­ble­spoons lemon juice 1 egg yolk ²⁄³ cup light olive oil

1 Make Cae­sar Dress­ing Place an­chovy, gar­lic, mus­tard, lemon juice and egg yolk in a food pro­ces­sor. Process un­til well com­bined. With mo­tor op­er­at­ing, grad­u­ally add the oil in a slow, steady stream un­til mix­ture is thick and pale. Sea­son with salt and pep­per. 2 Pre­heat oven to 180°C/160°C fan-forced. Place bread slices on a bak­ing tray. Driz­zle with oil. Bake, turn­ing oc­ca­sion­ally, for 5 to 7 min­utes or un­til lightly golden and crisp. 3 Place pancetta on a sep­a­rate bak­ing tray. Bake, turn­ing oc­ca­sion­ally, for 5 min­utes or un­til crisp. Set aside to cool com­pletely. 4 Ar­range let­tuce, baguette crisps, pancetta and parme­san on serv­ing plates. Driz­zle with dress­ing. Serve. NUTRI­TION: (per serve) 3300kj; 60.4g fat; 12.5g sat fat; 24.4g pro­tein; 36g carbs; 4.1g fi­bre; 100mg chol; 1606mg sodium.

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