Speedy Ham Caesar Salad Bowl

Name: Speedy Ham Caesar Salad Bowl with Ciabatta Croutons & Parmesan
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 bunch rosemary; 1 block Parmesan cheese; 1 bag cos lettuce; 1 unit roma tomato; 1 packet Serrano ham; 2 unit egg; 1 roll(s) Bake-At-Home Ciabatta; 1 tub garlic aioli; 1 tub Dijon mustard; 2 tbs water

with Ciabatta Croutons & Parmesan

Get up to $200 off!

The favourite of favourites! The salad for salad haters! If you haven’t attempted to make a delicious Caesar salad yet, now’s your chance! You’re not going to believe how simple it is to do the whole thing yourself. From crunchy rosemary croutons to crispy serrano ham and fresh Parmesan cheese, once you’ve got this baby down, soggy supermarket salads will be a distant memory.

Allergens:

Milk

•Eggs

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bunch

rosemary

1 block

Parmesan cheese

(Contains: Milk;)

1 bag

cos lettuce

1 unit

roma tomato

1 packet

Serrano ham

1 roll(s)

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 tub

garlic aioli

(Contains: Eggs;)

1 tub

Dijon mustard

Not included in your delivery

olive oil

2 unit

egg

(Contains: Eggs;)

2 tbs

water

Nutritional Values

per serving

Calories2430 kcal

Fat41.4 g

of which saturates18.9 g

Carbohydrate19.3 g

of which sugars4.6 g

Protein34.2 g

Sodium658 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Saucepan

•Large Bowl

•Slotted Spoon

•Baking Paper

•Baking Tray

•Medium Bowl

Cooking Steps

Preheat the oven to 200°C/180°C fan-forced. Bring a medium saucepan of water to the boil. Pick the rosemary leaves and finely chop until you have 1 tsp for 2 people/ 2 tsp for 4 people. Finely grate the Parmesan cheese. Finely slice the Roma tomato. Roughly tear the serrano ham into strips.

Gently place the eggs into the saucepan of boiling water using a large slotted spoon. Reduce to a gentle simmer and cook for 6-7 minutes, depending on your preference. TIP: Cook for 6 minutes if you like your yolk medium, or 7 minutes if you prefer your yolk hard. Turn off the heat, remove the eggs and transfer to a large bowl of cold water. Once cool, peel the eggs and discard the shells. Slice in half.

While the eggs are boiling, slice (or tear) the bake-at-home ciabatta into 1 cm chunks. Place the ciabatta chunks on an oven tray lined with baking paper. Sprinkle over the rosemary, drizzle with olive oil and season with a pinch of salt and pepper. Place in the oven to bake for 5 minutes, or until golden and toasted. TIP: Watch to make sure the croutons don’t burn! Remove from the oven and set aside.

In a medium bowl, combine the garlic aioli, Dijon mustard, 1/2 of the Parmesan cheese and the water (check ingredients list for the amount). Season with a pinch of pepper and mix well.

In a large bowl, toss the chopped cos lettuce, Roma tomato, croutons and the remaining Parmesan cheese with the Caesar dressing. TIP: Dress the salad just before serving to prevent soggy leaves and bread!