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Chickpea and red onion salad with chive oil and buffalo mozzarella

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20 minutes

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5 minutes

The modern Caesar

By TASTE

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

For the salsa verde, combine

1/3 cup chopped parsley
2 cloves garlic, chopped
1/3 cup olive oil
2 T capers, chopped
4 gherkins, diced
8 anchovy fillets

For the salad

1 French loaf, very thinly sliced
2 T olive oil
16 prawn tails, butterflied
1x 160 g pillow pack cos lettuce
1/3 cup shaved Parmesan
4 organic eggs, soft boiled and halved

Method

Preheat the oven to 180°C.

Toast the French loaf slices in the oven until lightly browned.

Heat a medium-sized frying pan over a high heat. Add the oil and, when hot, quickly pan-fry the prawns for 3 to 5 minutes, or until just cooked and pink in colour.

Toss the lettuce leaves, Parmesan shavings and cooked prawns with the salsa verde.

Divide the salad between 4 plates and serve garnished with the French-loaf croutons and boiled-egg halves.

Cook’s note: Don’t boil the eggs for any longer than 5 minutes if it’s a lovely runny yolk you’re after. Tossed with cooked pasta and vine tomatoes, the salsa verde makes a quick and easy pasta dish.

TASTE’s take:

The anchovies in this new-age Caesar are incorporated into a very contemporary salsa verde, and delicious prawn tails continue the aquatic theme. Experiment with textures and tastes by replacing the latter with tuna sashimi or seared tuna pieces.

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