I am going through a vegetarian phase at the moment and since I love caesar salad with chicken, I took some creative license and decided to make a caesar-style salad with beetroot as an alternative ‘hero’ ingredient. It makes a substantial dinner for two and makes Monday cooking a breeze.
- 1 punnet cooked beetroot
- Olive oil
- Green beans or asparagus, blanched and refreshed
- Baby cos lettuce, quartered
- Pine nuts, toasted
- Parmesan shavings
- 300 ml sunflower oil
- 2 egg yolks
- 1 tsp white wine vinegar or lemon juice
- ½ tsp salt
- ½ tsp mustard
- 1 clove garlic, crushed
- 2 anchovies, minced
- 4 Tbsp grated parmesan
- Handful chopped parsley
- Salt and black pepper
- Quarter beetroot, drizzle with olive oil and sea salt and roast for 15 minutes in a hot oven at 200’C until slightly crisp. If you are using raw beetroot, boil and peel first and then pop in the oven to roast. Allow to cool.
- To make the dressing: place egg yolks, vinegar (or lemon), mustard and garlic in a glass bowl. Slowly whisk in the oil in a steady stream – err on the side of caution and rather add it too slowly than too quickly as you can curdle your sauce by being too hasty. Once all of the oil is incorporated, check consistency, you can thin the dressing slightly with a tablespoon of warm water if necessary. Add the anchovy, parmesan and herbs. Season carefully – you may not need any salt due to the saltiness of the anchovy and parmesan.
- To make up the salad, place all ingredients on a platter and spoon over the dressing. I love the cos lettuce in big chunks (halved or in quarters) as it keeps really crunchy, but you can tear the leaves and toss all ingredients in the dressing for a more traditional approach. Add croutons if you like, I omitted them here.
- Top with extra shavings of parmesan cheese and serve.
For a non-veggie version, add grilled chicken, crispy bacon, white anchovies or poached egg.
And that is all you need for a healthy and delicious meal on a Monday evening.