المكونات
- Spinneysfood Ciabatta Bread 150g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 125ml + 2 tbsp
- Spinneysfood Ground Coriander 1 tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Egg yolk 1, large
- Anchovy fillets 2
- Garlic 1 clove
- Wholegrain mustard 1 tsp
- Worcestershire sauce 1 tbsp
- Spinneysfood Organic White Grape Vinegar 1½ tbsp
- Spinneysfood Grated Parmigiano Reggiano 40g + 2 tbsp
- Biltong spice seasoning 1 tsp
- Spinneysfood Sliced Beef Biltong 110g
Nutrition (Per serving)
- سعرات حرارية 500
- دهون 36g
- المشبعة 8g
- بروتين 25g
- الكربوهيدرات 20g
- السكريات 1g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Biltong Caesar salad with coriander croutons
South African 20 Mins Prep · 10 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Tear the ciabatta into bite-sized pieces, toss with 2 tbsp olive oil, coriander, salt and pepper, then spread on a baking tray. Toast for 8–10 minutes until golden and crisp.
- To make the dressing, blend the egg yolk, anchovies, garlic and mustard in a food processor until smooth. Add Worcestershire sauce and vinegar, then slowly drizzle in 125ml olive oil while blending to create a thick emulsion.
- Stir in 2 tbsp cheese and biltong spice, then taste and adjust the seasoning.
- Cut the Crunchita lettuce into large chunks, place in a large bowl and toss with enough dressing to coat.
- Arrange the salad on a serving plate, top with sliced biltong, croutons and more grated cheese.