Yes, I’ve done it! My take on the forever favourite Caesar Salad.
I’m yet to know to many that don’t have this baby as their go to favourite salad when out at a cafe lunch. There are loads of variations to this recipes, so many the mind boggles with alternatives. So after researching quite a few variants and testing some flavour combos, I have created something that has my own spin (of course) on it and also made it a little less heavy.
I don’t mean as in calories, because well, I think my Truffle Salami Chips blow that out of the water. But I find the original egg & oil base in this dressing is pretty heavy and rich. I understand the traditionalists of the dish would screaming ‘that’s the point’. But I wanted a light and fresher mouth feel. So I’ve twisted my Caesar Salad up by using Greek Yoghurt… yep, yoghurt! It’s truly is a fabulous substitute to mayonnaise. If you don’t like egg or can’t have them its a great alternative (also works really well in replacing sour cream on Nachos or Chilli Con Carne). It’s a lot better for you too, so it will be a bit better on the tummy… inside and out!
I also like putting in A LOT! of flavour where possible, so my dressing does not miss the salty little anchovies fillets that are a must in the dressing. I don’t like these babies on there own, but I do believe they have an amazing flavour base that kicks flavours into food that’d you’d never have thought possible without a fishy taste. So a must people… don’t skip them!
Also a bit of a change up in my Caesar Salad is replacing beautiful crispy bacon with my Salami Chips. I do love bacon, but there are so many other deli meats that I LOVE and that don’t really get used a great deal except being whacked into a sandwich or having in an antipasto (Oh, I do love an antipasti though). If you’d ask me what my hands down favourite deli meat is, it’d have to be Salami… a good Sopressa Salami to be precise.
So when it came to crafting my take on a Caesar Salad I wanted to create something that would resemble my LOZ style and in turn tantalise your own taste buds. So I created Salami Chips baby!
Any good quality Salami would work well, but I had to use a local producer Montecatini who’s products are incredible! They do an amazing rosemary pancetta and this delicious truffle salami. It’s very subtle, but their products are beautifully made and delicious. If your able to get your hands on their produce please do, it’s extremely good quality!
- 1 Cos Lettuce
- 1/4 Bread Stick - diced
- 8 Slices of Truffle Salami*
- Grand Pandaro / Parmesan Shavings
- 1 Spring Onion
- 1/4 cup Grand Padano / Parmesan
- 4 Anchovies
- 1 Garlic Clove
- 1 tsp Worcestershire sauce
- 1 tbsp Dijon Mustard
- 1 tbsp White Wine Vinegar
- 200g tub Greek Pot set Yoghurt
- Pinch Peper
- Pinch Dried Oregano
- Preheat over to 180C (350F/Gas4).
- Place salami in a single layer on a lined baking tray and pop in oven until lightly darkened and bubbling. Remove to a plate to cool. Add diced pieced of bread to the same tray and pop into oven for 3 minutes or until golden and crunchy.
- Meanwhile wash and chopped Cos lettuce and add to serving bowl with dice spring onion and parmesan shavings.
- Using scissors snip half the Salami Chips into pieces over the salad then top with remaining full pieces of salami chips.
- Lightly mix the salad all together.
- Prepare the dressing by placing all the dressing ingredients into a processor, blender or blitzer and process until smooth.
- Drizzle the desired amount of dressing** over the salad and serve.
- *or any other good quality Salami.
- **dressing quantity makes enough for 2 salads. Store remaining dressing in airtight container in fridge.
Here is a close up of my Truffle Salami Chips… all kinds of naughty… but oh so tasty!
I do hope your enjoying my Simple Salad Series! Please pop by again next Sunday Yumtastic Simple Salad recipe!
Come on people… Salami Chips! Need I say more…
Other Salads from the Series: