Cesar salad recipe

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  • Serves 4
  • 30 mins to prepare and 20 mins to cook
  • 535 calories / serving
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110502 HERO

Preheat oven to 200°C, 400°F, Gas 6.

Bake the bread in the oven on a baking sheet, drizzled with olive oil until crisp and golden – about 8 minutes. Set aside.

Toss the chicken in the rosemary, garlic and oil and season. Thread onto skewers and grill or barbecue for 8-10 minutes until cooked through with no pink showing. Leave to rest.

Arrange the melon and salad leaves on a large platter.

Make the dressing

Pound the anchovy fillets to a paste in a pestle and mortar. Scrape into a bowl and add the Parmesan and crème fraîche. Whisk in a good squeeze of lemon juice, the extra virgin olive oil and season. Taste – you may want more lemon juice.

Scatter the croutons over the salad leaves. Lay the chicken skewers on top and squeeze over a little more lemon juice. Spoon over the dressing.  

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

 


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  • Ingredients

  • 200g stale bread, crusts removed and torn into small pieces
  • olive oil
  • 4 chicken breasts, skinned and cut into chunks
  • 1 sprig rosemary leaves, finely chopped
  • 1 garlic clove, peeled and crushed
  • For the tomato puree

  • 1tbsp olive oil
  • salt
  • pepper
  • 1 honeydew melon, flesh cubed
  • 120g rocket leaves
  • 2 Romaine lettuce hearts, leaves separated and finely sliced
  • For the dressing

  • 2 anchovy fillets
  • 75g parmesan, grated
  • 2-3 heaped tbsp crème fraîche
  • juice of 1 lemon
  • 1tbsp extra virgin olive oil
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  • Energy 2246kj 535kcal 27%
  • Fat 20g 28%
  • Saturates 7.6g 38%
  • Sugars 15.2g 17%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 37.5g Protein 49.2g Fibre 3.3g

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