Jared Nosenzo's Caesar Salad with Haloumi Recipe
“A classic with a twist! I love to see students adding their own creative flair into dishes. Jared’s Bacon Caesar salad will definitely impress with the addition of haloumi which gives this meal great body, elevating it from a side to main easily.”
Jared Nosenzo’s Caesar Salad with Haloumi Recipe
Serves 4 – 6 people
INGREDIENTS
Dressing
1.5 tbsp or 22.5ml Dijon mustard
½ tbsp or 7.5ml Lemon juice
40g Anchovies
4 tbsp / 60ml Olive oil
1 tbsp / 15ml Worcestershire sauce
Freshly milled black pepper – To taste (or 1tbsp / 15g freshly milled black pepper.)
Oryx Salt – To taste (or 1tsp / 7.5 ml of salt.)
½ cup / 125ml Parmesan
Salad
3 eggs / ~180g Eggs
8 Rashers / 200g Bacon
180g Croutons (If making croutons you will need 80 grams of butter and four slices of white bread / ~150g.)
1 cup / 250ml Mayonnaise (If making Mayonnaise you will need two garlic cloves / 10g, 1/3 cup or 80ml of sunflower oil, 1/3 cup or 80ml of olive oil, two egg yolks, ½tbsp or 7.5ml of Oryx salt, 1 tbsp or 15ml of freshly milled black pepper, a tbsp or 15ml of warm water, and 1 tsp or 5ml of lemon juice.)
160g Romaine lettuce
80g Iceberg lettuce
240g Gourmet Greek Halloumi
METHOD
Dressing
Whizz all ingredients in food processor until smooth.
Taste and adjust salt and pepper as desired, and use milk to get the dressing to the desired consistency.
Set aside for 20 minutes+ to allow flavours to develop.
Bacon
Place bacon onto a cold skillet (no oil), then turn onto medium high. Cook until golden, turn, cook other side until golden. Remove onto paper towels, cool, then chop.
Croutons
Preheat oven to 180°C/350°F.
Toast bread in the toaster for 1 minute (or oven for 2 minutes each side) until surface is dried but not browned.
Remove crust from bread (optional) and cut into cubes - around 1.5 cups. Drizzle with 1 - 2 tbsp olive oil, sprinkle with salt, then bake until golden, shaking the tray once. Sandwich bread will take around 7 minutes, sourdough and similar breads take 12 - 15 min.
Haloumi
A a little olive or vegetable oil to a pan and fry cubes of haloumi for about 2 minutes until golden and crispy, be careful not to overfry as it will become chewy.
Assemble
Place lettuce in bowl with 1/2 the dressing. Toss well, taste, then decide if you want to add more dressing.
Transfer to serving bowl. (Top with egg if using)
Scatter over with bacon and croutons.
Sprinkle with parmesan and serve!
OPTIONAL EXTRAS - EGG
Eggs: Place the eggs in a saucepan and cover with water. Place over medium high heat and bring to simmer. Once the water is simmering, turn down to medium (gentle simmer) and cook for 3 min (for soft centres), 4 min for firm yolks and 6 min for hard boiled. Remove eggs, run under cold water for 15 sec then leave submerged in a bowl of cold tap water for 5 min. Peel then set aside. (Note 6)