Easy Cheesy Caesar Salad


Shopping List for 4 People:

125g medium or mature cheddar (non coloured)

250g natural yoghurt

2 clove of garlic

2 teaspoons of red wine vinegar

1 heaped teaspoon of Dijon mustard

1 teaspoon of Worcestershire sauce

90g fresh salad leaf (washed)

2g fresh parsley

¼ of a fresh or stale loaf

1 sprig of rosemary

1 sprig of thyme

Vegetable oil

Salt and black pepper

 

Equipment:

A whisk

A cheese grater

A vegetable peeler

Mixing bowl x 2

Chopping board and knife

Frying pan

A salad spinner or a clean tea towel

Kitchen roll

 

Easy Steps:

1. Soak then spin/drain your salad leaf  

2. Use the potato peeler to make cheese curls with 1/5th of the cheddar. Reserve these for garnish later.

3. Grate the rest of the cheddar a fine as possible and place in a mixing bowl with a heaped teaspoon of Dijon mustard.

4. Peel, fine chop and crush 1 garlic clove as smooth as possible and add it to the cheese in the mixing bowl. Fine slice the other garlic clove and set it aside ready for making croutons.

5. Fine chop the parsley and set aside ready for garnishing the salad.

6. Cut any crusts off the bread and cut croutons into equal shapes and sizes - 2cm x 2cm is a good size. It’s important they are all the same so they cook the same.

7. Heat vegetable oil in a frying pan with sliced garlic, rosemary and thyme and when oil is hot enough fry the croutons both sides so they are a lovely golden brown colour and nice and crispy. Drain on kitchen roll and allow them to cool down.

8. Add the yoghurt to the grated cheese and then Worcestershire sauce and red wine vinegar and use the whisk to crush, mix and combine the ingredients into a dressing. Season with salt and pepper and add additional Worcestershire or red wine vinegar to suit your taste.

9. In a separate mixing bowl place the salad leaf, some croutons, a few good dollops of dressing and some parsley then toss the salad so all the leaf is lightly coated but not soggy!

10. Portion the dressed salad attractively into bowls, garnish with the cheddar curls and some parsley and eat as soon as possible!

 

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