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2024 is certainly the year Caesar salad was classified as cool again – and we wanted to add our version to the pot: it features crispy Parmesan crisps instead of croutons, as well as the creamiest Caesar dressing you’ll ever make. This recipe will make the perfect no-cook lunch or a light side – or a much-needed crunchy addition to bring-and-braai get-togethers this summer. Ingredients 100 g Parmesan cheese, grated, plus more for serving 3 baby cos lettuces, leaves separated, for serving For the dressing, blend: 3 anchovies 1 T Dijon mustard 1 clove garlic 2 T lemon juice 2 T extra-virgin olive oil Method 1. Preheat the oven to 180ºC. 2. Place tablespoons of Parmesan onto a baking tray lined with greaseproof paper. Allow for a 2 cm gap between the Parmesan mounds so they can spread evenly. Bake for 10 to 15 minutes, until light golden brown, then let cool completely. 3. To serve, arrange the lettuce leaves on a platter, pour over the dressing, and add the Parmesan crisps, with extra grated Parmesan.