Recipe by: Hayden Quinn
Ingredients
Dressing
- 1 cup Mayo
- 1/2 tbs Dijon mustard
- Juice, half a lemon
- 1 tbs Worcestershire sauce
- 1 garlic clove, finely grated
- 2 tsp freshly cracked black pepper
- Sea salt
Croutons
- 1/2 loaf white bread, sliced into chunky croutons
- 1/4 cup olive oil
- 2 tsp garlic powder
- Sea salt, to taste
Salad
- 2 large cos lettuce, stem removed and cut into 3cm slices, rinsed and dried
- 2 x 180g packet Riverina Dairy Halourmi
Extras, for topping
Crispy bacon bits
Soft boiled eggs
Anchovies
Haloumi caesar Salad
Step 1. Start by making the dressing, combine all dressing ingredients in a jar, shake vigorously to combine. Place in the fridge until ready to dress.
Step 2. Preheat the oven to 180C. Make the croutons, toss the bread chunks through the olive oil and season with garlic powder and sea salt. Place in a single layer on a lined baking tray and bake, tossing every five minutes for 10-15mins or until cooked to your liking, longer for crispier and shorter for chewy. Set aside until ready to assemble.
Step 3. For the Haloumi, cut each block into 8 slices. In batches, pan fry the haloumi in a non-stick fry pan until golden (when using a non stick, you shouldn’t need to add any oil).
Step 4. In a large serving bowl, assemble the salad, tossing together the lettuce, croutons, haloumi and dressing and then topping with your choice of classic Caesar Salad toppings; crispy bacon, soft boiled eggs and anchovies.
