Tis’ the season of leftovers, but let’s get more creative than a turkey sarnie. This Festive Caesar is the perfect way to use up your veggies with chunky croutons giving a new life to stale sourdough.
Ingredients (serves 2)
- 1 cup of Brussel Sprouts halved, roasted in a little oil and salt and pepper
- 1 tbsp pomegranate seeds
- 2 tsp pistachio nuts
- 1 large romaine lettuce
- 5 slices of grilled streaky bacon
- 1 cooked chicken breast
- 200g Parmesan (100g for grated for dressing and 100g shaved for decoration)
- A small handful of parsley
- 2 thick slices of Luke’s Bakery garlic & herb sourdough, a few days old
For the dressing:
- 1 tbsp Dijon mustard
- 4 tbsp good quality mayonnaise
- 2 tbsp extra virgin olive oil
- A drizzle of white wine vinegar
- A good splash of Worcester sauce
- Salt and pepper to taste
Method
- Mix the dressing ingredients together and set aside.
- For the garlic croutons, dice your bread into big chunks and drizzle with garlic oil and garlic salt.
- Roast at 180 degrees for 10 mins or until golden, keep your eye on them so they don’t burn, add last minute to the finished salad
- While baking, dice the romaine lettuce, parsley, slice cooked chicken and bacon.
- Place the items into a bowl along with the cooked and roasted sprouts, pistachio nuts, the dressing and the shaved Parmesan.
- Toss together and finish with the pomegranate seeds and a little more Parmesan.
