Mushroom & Chicken Meatball Caesar Salad
(Serves 4)
Mushrooms are also an easy add to many recipes, including your favourite salads when braai’ing
Ingredients
Caesar Salad
3 romaine lettuce hearts, roughly torn
80ml Caesar salad dressing
60ml Parmesan cheese, finely grated
2 anchovy fillets, chopped (optional)
milled black pepper
120g freshly made or bought croutons
Mushroom & Chicken Meatballs
250g mushrooms
1 jalepeno, finely chopped
150g chicken mince
80ml fresh breadcrumbs
45ml Parmesan cheese, finely grated
1 large egg, whisked
15ml parsley, chopped
salt and pepper
30g cake flour
30ml oil
Method
Mushroom & Chicken Meatballs
Place the mushrooms and jalapeno into the bowl of a food processor and pulse until chopped.
Add the chicken mince, breadcrumbs, Parmesan, egg and parsley. Season well with salt and pepper and briefly process to combine.
Using floured hands, roll the mixture into 18 balls.
Dust the meatballs with the flour.
Heat the oil in a pan and fry the meatballs for 8 – 10 minutes, or until cooked. Drain well on paper towels.
Caesar Salad
Toss the lettuce, salad dressing, Parmesan cheese and anchovy together in a large mixing bowl.
Season with milled black pepper and arrange the coated leaves onto serving plates.
Top with the croutons and the mushroom and chicken meatballs.