Caesar salad with corn snacks
Ingredients
Number of portions
Salad
160 g Santa Maria Snack Base Corne Cones
700 g romaine lettuce
300 g freshly grated parmesan
1 kg Chicken fillet
20 g Santa Maria Grill seasoning
400 g bacon
Sauce
5 dl Mayonnaise
0.5 dl Freshly squeezed lemon
50 g Anchovies
2 garlic cloves
2 tbsp Dijon mustard
2 tsp Worcestershire sauce
150 g freshly grated Parmesan
1 tbsp Santa Maria's Tellicherry Pepper
How to prepare
1. Season the chicken fillets with barbecue seasoning and fry them until they are golden brown and cooked through. Cut them into pieces just before serving.
2. Cut the bacon and fry it crispy in the oven. Let them drain on paper.
3. Mix all ingredients into a sauce, season with salt.
4. Cut romaine lettuce into pieces and put in ice water (before serving let them dry on a towel) Mix the lettuce leaves with the sauce just before serving. Put the salad on a plate. Sprinkle over the cheese and corne cones. Pepper with Santa Maria's Tellicherry Pepper.
Recipe categories
Food