Caesar salad flutes

These individual Caesar salads make light and flavourful appetisers. You can find quail eggs and pickled anchovy at major supermarkets.

Caesar salad flutes Credit: Richo's Bar Snacks

• makes

  4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• ½ garlic clove, very finely grated
• 1 tsp fresh lemon juice
• 1 cos lettuce
• 1 tbsp freshly chopped dill
• 4 hard-boiled quail eggs, halved
• 25–50 g pickled anchovies
• 30–50 g croutons, broken into pieces
• 5 caramelised bacon strips (1 piece roughly chopped)
• 20 g parmesan cheese, grated

Instructions

1. In a large mixing bowl, gently whisk mayonnaise, Dijon mustard, garlic, lemon juice and a pinch each of salt and pepper, until they come together.
2. Chop cos lettuce, preserving the smaller leaves (hearts) to garnish. Place in a bowl with the dill. Place 1-2 spoons of the dressing onto lettuce and stir through so that it is lightly coated.
3. In a small glass place, 1 small cos leaf standing against the side of the glass. Spoon the dressed shredded lettuce into the glass, filling almost entirely. Top with egg, anchovy, crouton pieces, caramelised bacon pieces and cheese.
4. Slide a whole caramelised bacon piece down the side of the glass, next to the baby cos leaf.  Repeat with remaining ingredients. Serve.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.