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Caesar Salad a la HIVE

We replaced HIVE savoury granola for the croutons in a Caesar Salad making it a much healthier alternative to the traditional Caesar salad.

HIVE Savoury granola is wonderful to add to any salad, soup, or casserole.

Ingredients for 2 to 3 servings

  • 80 ml of olive oil
  • 1 fresh clove of garlic
  • 1 egg
  • 1 tbsp lemon juice
  • 2 tsp Worcestershire sauce, preferably the original from Lea & Perrins
  • 60 gr freshly grated parmesan
  • Salt and white pepper
  • 2 Romana lettuce hearts or mini lettuces
  • Per serving 1 – 2 tablespoons of Savory Granola

Wash and dry the lettuce hearts, you can wrap the leaves in a damp cloth and place them in the fridge until ready to serve.

  1. Meanwhile cook the egg for a minute. To do this, put it in cold water,   boil start timing as soon as water boils.
  2. Heat olive oil and put crushed garlic to fry for 20 minutes.
  3. Mix the soft-boiled egg, lemon juice, the Worcestershire sauce and 20g of Parmesan in a food processor or with a hand blender. Slowly add the garlic and oil to the mixture and continue mixing. The texture should resemble mayonnaise. Season the dressing with salt and white pepper.
  4. Shortly before serving, cut the lettuce into strips and mix them with the dressing. Place the rest of the Parmesan on the salad and sprinkle 1 to 2 tablespoons of HIVE Savory Granola per serving over the salad.

Many of us think of the Caesar Salad as a typical American salad, that’s actually not true. The salad was created in Caesar’s Place in Tijuana, Mexico. During prohibition, this restaurant was a focal point for many Americans. The Italian-born operator Cardini created this salad from the remains that he could find in the kitchen, I guess it was so popular the Americans adopted the salad as their own.