Caesar Salad With Crunchy Parmesan Croutons
Watch Clodagh make this on here
Serves 4
INGREDIENTS:
450g/1Ib Tuscan kale, tough stems removed, leaves roughly chopped
220g/½ Ib romaine lettuce
30g /¼ cup of parmesan shavings
2 tsps pumpkin seeds
2 filets of cooked chicken (sliced), or grilled prawns, or smoked salmon,
For the dressing
1 clove garlic, crushed
Juice and zest of one lemon
½ cup olive oil
50g/⅓ cup Parmesan cheese, grated
sea salt and freshly ground black pepper
For the croutons
4 slices of white bread, heels removed and cut into small cubes
2 tbsps olive oil
1 tbsp parmesan cheese
1 tsp dried oregano
Sea salt and freshly ground black pepper
METHOD:
1. Pre-heated the oven to 200°C/400°F/Gas mark 6
2. Start by making the croutons. Place the cubed bread on a roasting tray, and add the grated parmesan, olive oil and dried oregano. Season with sea salt and freshly ground black pepper. Toss well, making sure the cubed bread pieces are coated. Place in the pre-heated oven for 10 minutes.
3. Next make the dressing. Whisk together all the ingredients, then add the leaves, pumpkin seeds, parmesan shavings and chicken toss well and season with sea salt and freshly ground black pepper.
4. Lastly add the croutons once they are baked and serve!
