Ingredients
- 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)
- 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."
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.