Rustic Caesar Salad

I love a great Caesar Salad and I have posted several amazing recipes including Spicy, Garlicky Caesar Salad and Grilled Caesar Salad, but imagine adding something extra to the traditional; extra veggies, extra herbs, extra flavor! Well, we think this Rustic Caesar Salad recipe delivers in a big way. Try it with grilled chicken or shrimp, and please let us know what you think.

 

 

Squash the unpeeled garlic through a garlic crusher into a blender. Squeeze in the lemon juice, crumble in the Parmesan and add the rest of the dressing ingredients. Blitz until smooth, then season to taste.

 

 

Cut four thick slices of ciabatta, place on a griddle pan and remove when nicely charred on both sides. Rub the toasts with a halved garlic clove and cut into strips, set aside.

 

 

Quarter the radicchio and add to the griddle pan with the pancetta or bacon to char for a couple of minutes. Remove the radicchio and toss with a splash of balsamic and set aside. Continue cooking the pancetta until crispy, remove from pan, crumble or tear the crispy pancetta and set aside.

 

 

Roughly slice the lettuces and arrange over a large serving board, platter or bowl. Top with scattered radicchio, peppers and tomatoes, drizzling a bit of dressing on each layer. Crumble over the crispy pancetta, add the ciabatta strips and snip over the watercress. Use a speed-peeler to shave over the extra Parmesan. Serve and toss at the table.

 

 

 

• Yield: 4

This Rustic Caesar Salad recipe delivers in a big way. Try it with grilled chicken or shrimp, and please let us know what you think.

 

• Ciabatta loaf of bread
• 1 clove of garlic, halved
• 2 red radicchio
• 4 slices of pancetta or bacon
• 2 heads romaine lettuce
• 10 cherry tomatoes, halved
• 2 large jarred red peppers
• Balsamic vinegar
• 1 bunch watercress

• 2 cloves of garlic
• 2 lemons
• 2 ounces Parmigiano-Reggiano cheese, plus extra to serve
• 8 anchovies
• 4 heaped tbsp of full fat or low fat Greek yogurt
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of red wine vinegar
• 1 teaspoon of English mustard
• 1/2 bunch of fresh basil

1. Squash the unpeeled garlic through a garlic crusher into a blender. Squeeze in the lemon juice, crumble in the Parmesan and add the rest of the dressing ingredients. Blitz until smooth, then season to taste.
2. Cut four thick slices of ciabatta, place on a griddle pan and remove when nicely charred on both sides. Rub the toasts with a halved garlic clove and cut into strips, set aside.
3. Quarter the radicchio and add to the griddle pan with the pancetta or bacon to char for a couple of minutes. Remove the radicchio and toss with a splash of balsamic and set aside. Continue cooking the pancetta until crispy, remove from pan, crumble or tear the crispy pancetta and set aside.
4. Roughly slice the lettuces and arrange over a large serving board, platter or bowl. Top with scattered radicchio, peppers and tomatoes, drizzling a bit of dressing on each layer. Crumble over the crispy pancetta, add the ciabatta strips and snip over the watercress. Use a speed-peeler to shave over the extra Parmesan. Serve and toss at the table.

Adapted From | Jamie Oliver

 

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