Crunchy Fennel Caesar salad with toasted pita croutons
Indulge in this timeless classic dressed with our Sutton Pressed cold pressed macadamia nut oil
Ingredients
- 2-3 heads gem or cos lettuce
- 1/4 cup parmesan shavings
- 1-2 bulbs fennel, finely shaved and rinsed
- pita croutons
- dressing to taste
For the dressing
- 1 egg yolk
- 3 tbsp parmesan, finely grated
- 2 tsp dijon mustard
- 1/2 juice of a small lemon
- 2-3 anchovies chopped ,
- 1/2 cup Sutton Pressed cold pressed macadamia nut oil
- pinch salt
- pinch black pepper
Croutons
- 2 pita breads
- 3 tbsp Sutton Pressed cold pressed macadamia nut oil
- 1 tsp garlic and herb seasoning
Optional extras
- crispy bacon
- cooked chicken strips
Instructions
To make the dressing
- To make the dressing – pop the egg yolk, parmesan, garlic, mustard and lemon juice into the bottom of an immersion blender jug or narrow jar.
- Blend it a little then start adding the oil in a thin stream while you blend the whole time until the sauce thickens and the oil is used up.
- Season to taste with salt and pepper.
To make the croutons
- Brush the pitas with oil and season.
- Bake in the oven until golden and crispy.
- Break up into shards to top your salad.
Assemble the salad
- Arrange the leaves on a platter, scatter with the fennel, croutons and parmesan and add the dressing – toss well.
- Serve immediately.
