Caesar salad with roasted tomatoes recipe

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  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 642 calories / serving
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Caesar salad with roasted tomatoes and croutons HERO

Preheat the oven to gas 3, 170ºC, fan 150ºC. Put the croutons on one baking sheet and the tomatoes on another. Drizzle both with a little olive oil. Season both well and put in the oven. Bake the croutons for 10 minutes and the tomatoes for 15-20 minutes, then set both aside.

In a large bowl, mix the ripped lettuce, Parmesan and croutons and set aside. Put the dressing ingredients in a bowl, stir to combine; season. Taste and add a little more lemon juice, as required.

Toss the dressing with the lettuce and crouton mixture just before you are ready to serve. Put in a bowl and top with the roasted tomatoes and cooked chicken.

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As seen in Real Food magazine

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  • Ingredients

  • 8 slices baguette, cut into croutons
  • 200g (7oz) baby plum tomatoes, halved
  • olive oil, for drizzling
  • 1 large head romaine lettuce, washed, dried and ripped into small pieces
  • 25g (1oz) grated Parmesan
  • 3 skinless chicken breasts, char-grilled and thinly sliced
  • For the dressing

  • 120ml (4fl oz) readymade mayonnaise
  • ½ garlic clove, crushed
  • 1tsp Worcestershire sauce
  • ½ lemon, juiced
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  • Calories
  • Sugar
  • Fat
  • Saturates
  • Salt
of an adult's Reference Intake daily amount.
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