Little Gem Lettuce
Caesar
Salad
Cups
PREP TIME
15MINS
COOK TIME
12MINS
MAKES
12-14
- 1 x 2 pack little gem lettuce
- 3 x 2cm-thick slices sour dough
- 2 tbs olive oil
- 1 tsp fresh thyme leaves
- 1 garlic clove, crushed
- 60g parmesan, shaved
EASY CAESAR DRESSING
- 2 anchovy fillets, finely chopped
- 1 tsp Worcestershire sauce
- 1 tbs freshly squeezed lemon juice
- ½ cup whole egg mayonnaise
1. Separate the leaves. Wipe over with damp paper then arrange on tray or serving platter. Cover damp paper towel and refrigerate until ready to serve.
2. Preheat oven 200°C fan forced. Tear the bread into small pieces, put onto a tray. Combine the oil, thyme and garlic and spoon over the bread. Season and turn to coat. Bake 10-12 minutes until light golden. Set aside to cool.
3. To make the dressing, place the anchovy, Worcestershire sauce and lemon juice in a small food processor. Process until combined. Add the mayonnaise and pulse until combined. Add luke-warm water to adjust the consistency if needed. Season with pepper.
4. Top each lettuce leaf with a heaped tablespoon of toasted croutons. Top with parmesan. Drizzle with dressing, season and serve.