Caesar Salad with corn snacks

Caesar salad with corn snacks


Number of portions


  • 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


  • 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