This spin on Caesar salad trades bacon for savoury biltong and adds coriander croutons for a change. It’s bold, salty, crunchy – and seriously moreish
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Other |
| Preparation | Moderate |
| Calories | 500 |
| Fat | 36g |
| Saturates | 8g |
| Protein | 25g |
| Carbs | 20g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
