Caesar salad with roasted tomatoes recipe

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

Preheat the oven to Gas Mark 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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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • Energy 2800kj 669kcal 33%
  • Fat 36g 51%
  • Saturates 7g 33%
  • Sugars 5g 5%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 45.2g Protein 37.8g Fibre 3.8g

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