CAESAR DRESSING - 3 WAYS (SALAD, WRAP, ROASTED VEG)

- METHOD -

CAESAR DRESSING:

In a mortar and pestle mix together the anchovy fillets, garlic clove, and a little Cape Herb & Spice Salt & Pepper. Mash into a smooth paste and scrape into a bowl. Then whisk in the egg yolks, lemon juice, and Dijon mustard. Next, very slowly drizzle in the olive oil- whisking constantly. Then drizzle in the neutral oil and whisk until the dressing is thick and glossy. Whisk in the Parmesan until very light and creamy.

Season with Cape Herb & Spice Salt & Pepper. Taste and adjust seasoning.

Store in a glass jar in the fridge.

1. CAESAR SALAD (serves 6):

Toss pieces of bread with olive oil and place on a baking tray. Season then with Cape Herb & Spice Salt & Pepper. Then bake at 190˚C, tossing occasionally, until golden brown all over for about 10 minutes.

In a large bowl add the lettuce and croutons. Dress lightly and toss. Finish with shavings of Parmesan cheese and serve.

2. CAESAR ROASTED VEGETABLES (serves 6 as a side dish):

Toss vegetables with olive oil and season with Cape Herb & Spice Salt & Pepper. Then roast in the oven at 180˚C until tender and cooked through but still retain some bite.

Dress with caesar dressing and serve.

3. GRILLED CHICKEN CAESAR SALAD WRAP (makes 1 wrap):

Layer wrap with all of the filling ingredients. Season with Cape Herb & Spice Salt & Pepper. Dress with caesar dressing. Wrap, slice and serve.

Keep an eye out for the video - which will follow shortly.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/