Continental
Caesar Salad
A creamy Indianised Caesar — crisp iceberg torn by hand, dressed in mayo-cream-mustard, dotted with paneer cubes and pineapple, and showered with crunchy oven-baked croutons.
Prep
15 min
Cook
10 min
Serves
4
Per serving
317kcal
Protein
9g
Carbs
19g
Fat
24g
Fibre
3g
Ingredients
- 4 cupsIceberg lettuce, hand-torn
- 2 to 3 tbspMayonnaise
- 6 tspFresh cream
- 1 tspEnglish mustard
- to tasteSalt
- to tasteBlack pepper powder
- 1/2 cupPaneer, cubed
- 1 tspChilli flakes
- 1 tspMixed herbs
- 1 tbspOlive oil
- 1/2 cupPineapple slices, chopped
- 3Bread slices (for croutons)
- 1 tbspOlive oil (for croutons)
Method
- 1
Cut the bread into 1 cm squares. Toss with olive oil and bake at 180°C for 10 minutes until deep golden and crunchy. Cool — they will crisp further.
- 2
Whisk together mayonnaise, cream, English mustard, salt and pepper. Add mixed herbs and chilli flakes and whisk again.
- 3
In a salad bowl combine the torn iceberg, paneer cubes and chopped pineapple.
- 4
Drizzle with olive oil and toss lightly. Add the dressing and toss again until the leaves are evenly coated.
- 5
Scatter the croutons on top just before serving so they stay crisp. Finish with extra pepper and herbs.