fbpx

Caesar salad appetisers

Use the crispiest mini cos to make these delicious tiny caesar salad entrees 

Aioli

1 large free range egg yolk, whisked
1/2 cup extra-virgin olive oil
2 garlic cloves, mashed 
2-3 tbsp freshly squeezed lemon juice
1/2 tsp Dijon mustard

Salad

20 inner Fresh Grower Mini Crunchita Cos, washed 
2 rashers free range streaky bacon 
2 small hard boiled free range eggs, peeled and roughly chopped    
5 anchovy fillets
2/3 cup freshly grated Parmesan cheese

Croutons 

Olive oil for cooking
3-4 slices wholewheat bread, cubed 
salt and freshly ground pepper to taste 

Combine the oil and bread cubes in a large pan and toss until coated. Season and toast on a low heat for about 10 minutes until croutons are golden. Set aside.

Add a drizzle of oil to pan and fry rashers. Remove from pan and slice thinly. 

Whisk the yolks slowly adding in the olive oil. Add the garlic, lemon juice and mustard and combine.  

Arrange the cos leaves in pairs on a plate to create 10 lettuce boats. Fill each with a sprinkling of croutons, bacon and egg. Lay half an anchovy fillet on top of each. Sprinkle with cheese. Drizzle with aioli. Serve immediately.

Share the love
Rate This Article:
Processing...
Thank you! Your subscription has been confirmed. You'll hear from us soon.
Sign up to our email newsletters for your weekly dose of good
ErrorHere