WARM CAESAR-STYLE SALAD WITH BACON AND KUMARA CROUTONS

WARM CAESAR-STYLE SALAD WITH BACON AND KUMARA CROUTONS

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 27, 2017.
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Classic style salad with a warming twist!

Ingredients

BACON AND KUMARA CROUTONS

  • 600g red kumara, scrubbed and diced 2-3cm
  • 3 teaspoons GF Caesar mix
  • 1 tablespoon olive oil
  • 250g shoulder bacon, diced 2cm
  • 3 tablespoons finely grated Parmesan cheese

CAESAR-STYLE SALAD

  • 200g Brussels sprouts, woody ends trimmed
  • ½ iceberg lettuce
  • 1 tomato
  • 3 tablespoons parsley leaves and stalks
  • ¼ cup shaved or finely grated Parmesan cheese
  • 60g GF Caesar dressing

TO SERVE

  • 4 eggs

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of water to the boil. Bring a full kettle to the boil.
  2. Toss kumara, GF Caesar mix, olive oil and diced bacon on prepared tray and roast for 20 minutes. Turn once during cooking. Remove from oven then sprinkle over first measure of Parmesan cheese.
  3. Return tray to oven and roast for a further 4-5 minutes, until cheese has melted, bacon is cooked and kumara is tender. Cool slightly then pull apart to make individual chunks.
  4. Place eggs in pot of boiling water and cook for 5-6 minutes (for soft-boiled eggs). Drain and cool under cold tap. Peel eggs and cut into quarters.
  5. Prepare salad. Thinly slice Brussels sprouts; cut or tear lettuce leaves into 3–5cm pieces; dice tomato 1-2cm; roughly chop parsley. Place all in a large bowl.
  6. Add all remaining Caesar salad ingredients to bowl with salad. Add bacon and kumara croutons and toss gently to combine. Season to taste with salt and pepper.
  7. divide warm Caesarstyle salad between bowls and top with egg quarters.

Nutritional Information

Energy 2695 kj
644 kcal
Protein 33.0g
Carbohydrate 40.8g
Fat 38.0g