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.
- 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*
- 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.
Your Dole Team