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Caesar salad, salad recipe, summer recipes, easy recipes, light meals, macadamia nut oil

Crunchy Fennel Caesar salad with toasted pita croutons

Indulge in this timeless classic dressed with our Sutton Pressed cold pressed macadamia nut oil
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Servings: 6 people
Course: Appetizer, Salad, savoury, Side Dish
Ingredients Method

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

Method
 

To make the dressing
  1. 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. 
  2. 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. 
  3. Season to taste with salt and pepper. 
To make the croutons
  1. Brush the pitas with oil and season.
  2. Bake in the oven until golden and crispy.
  3. Break up into shards to top your salad.
Assemble the salad
  1. Arrange the leaves on a platter, scatter with the fennel, croutons and parmesan and add the dressing - toss well. 
  2. Serve immediately.