Caesar salad with roasted tomatoes recipe
Ingredients
- 8 slices baguette, cut into croutons
- 200g (7oz) baby plum tomatoes, halved
- olive oil, for drizzling
- 1 large head romaine lettuce, washed, dried and ripped into small pieces
- 25g (1oz) grated Parmesan
- 3 skinless chicken breasts, char-grilled and thinly sliced
For the dressing
- 120ml (4fl oz) readymade mayonnaise
- ½ garlic clove, crushed
- 1tsp Worcestershire sauce
- ½ lemon, juiced
Each serving contains
- Energy
- 2800kJ 669.0kcal
- Fat
- 36g
- Saturates
- 7g
- Salt
- 1.9g
- Sugars
- 5g
of the Reference intake
Carbohydrate 45.2gProtein 37.8gFibre 3.8g
Method
- Preheat the oven to Gas Mark 3, 170ºC, fan 150ºC. Put the croutons on one baking sheet and thetomatoeson another. Drizzle both with a little olive oil. Season both well and put in the oven. Bake the croutons for 10 minutes and the tomatoes for 15-20 minutes, then set both aside.
- In a large bowl, mix the ripped lettuce, Parmesan and croutons and set aside. Put the dressing ingredients in a bowl, stir to combine; season. Taste and add a little morelemonjuice, as required.
- Toss the dressing with the lettuce and crouton mixture just before you are ready to serve. Put in a bowl and top with the roasted tomatoes and cooked chicken.
- See more #EvenBetter recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
