Re-interpreted: Caesar Salad with cabbage

Caesar Salad is a well-known and well-loved classic. We like it best when it’s jazzed up with different members of the cabbage family. Cauliflower, broccoli and Brussels sprouts tickle the taste buds and give this classic a special kick.

Ingredients:

  • 720 g cauliflower, divided into small florets
  • 360 g broccoli, divided into small florets
  • 400 g Brussels sprouts, halved
  • 1 tablespoon of olive oil
  • Cos lettuce
  • Caesar dressing*
  • Croutons
  • Grated Parmesan cheese

To prepare your Caesar Salad with cabbage:

Preheat the oven to 200°C. Spread out the cauliflower, broccoli and Brussels sprouts in a large gratin dish and drizzle with olive oil. Roast the vegetables for around 25 to 30 minutes in the oven, giving them a stir every now and then. As soon as the vegetables are cooked and have a light brown colour, remove them from the oven and leave them to cool. Add the cos lettuce, croutons and the Parmesan cheese to a salad bowl and spread the roast vegetables on top. Drizzle with Caesar dressing.

*If you would like to make your own Caesar dressing, you will need:

  • 1 small clove of garlic
  • 30 g anchovy fillets (in oil)
  • 15 g hard Italian cheese
  • 125 ml grapeseed or sunflower oil
  • 1 teaspoon of medium-strength mustard
  • 1 egg
  • 4 tablespoons of water
  • 2 tablespoons of sour cream
  • Salt, pepper
  • Juice of half a lemon

Chop the garlic finely. Grind the garlic and anchovy fillets into a fine paste using a pestle and mortar. Grate the cheese finely and add it to a mixing bowl with the garlic and anchovy paste, oil, egg and mustard. Blend to a smooth mixture using a handheld blender. Stir in the water and sour cream and season to taste with salt, pepper and lemon juice.

Bon appetit!

Your Dole Team

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