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.
- Meanwhile cook the egg for a minute. To do this, put it in cold water, boil start timing as soon as water boils.
- Heat olive oil and put crushed garlic to fry for 20 minutes.
- 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.
- 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.
