Goat Cheese Caesar Salad
Goat Cheese Caesar Salad
Recipe by Chef David Colombe, Executive Chef, Table 24
Lighten up your Caesar Salad dressing with a tangy goat yogurt. A new savoury twist on this classic topped with incredible cheddar goat cheese crisps.
Serves: 4
Ingredients
Caesar Salad:
- 2 heads of Romaine lettuce
- Handful of croutons of your choice
- Crisped prosciutto
- 1 sliced Lemon for garnish
Dressing:
- 1/2 C. Happy Days Plain Goat Milk Yogurt
- 1 Garlic clove, minced fine
- 1 Tbsp. Lemon juice
- 1 tsp. Anchovy Paste
- 1 Tbsp. Dijon mustard
- 1/2 tsp. Kosher salt
- big pinch Pepper
Goat Cheddar Crisps (makes 8 crisps)
Directions
Mix all dressing ingredients together in a food processor, blender or mixer. Pulse until smooth and place in a serving container.
Grate cheese. Line a baking sheet with either parchment paper or a silicone mat. Spread out the cheese on baking sheet with about 1 TBSP of grated cheese per crisp, leave some space in between as they will spread a bit while cooking.
Bake at 400 for 7 minutes.
Rinse Romaine lettuce, chop off the end and cut into servings. Roughly 2 servings per head of Romaine lettuce, (depending on the size of the lettuce).
Plate Romaine lettuce.
Add croutons and Lemon wedge then drizzle Caesar salad dressing over Romaine Lettuce.
Next add crispy prosciutto and cheddar cheese crisps.
Serve and enjoy this new take on the Classic Caesar.
