Roasted Carrot Caesar Salad
with Marinated Artichokes & Pretzel Bun Croutons
Cooking time
20 minutes
Servings
2/4
Calories
530 /serving
Ready to riff on a Caesar salad? This roosty recipe is rarin’ to go! You’ll roast elegantly sliced carrots until they’re tender with a little residual bite. In a neat move, you’ll use the liquid from marinated artichokes to flavour croutons, made from our pretzel bun and toasted to crunchy-soft. Toss the artichokes in with a plentiful portion of lettuce, and get our signature creamy vinaigrette and Grana Padano going for a good cause.
We will send you:
- 300g Carrots (orange or multicoloured)
- 1 Head of lettuce
- 60ml Caesar vinaigrette
- 170ml Marinated artichokes (jar)
- 25g Grana Padano (contains rennet)
- 1 Pretzel bun
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Barley, Eggs, Milk, Mustard, Wheat
You will need:
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
7 g
Sodium
1240 mg
Total Carb
53 g
Sugars
13 g
Protein
13 g
Fibre
10 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Thinly slice the carrots on an angle. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 10 to 12 min., until tender.
Mise en place
Meanwhile, separate the lettuce leaves; tear the leaves. Reserving 1 tbsp marinade (double for 4 portions), drain the artichokes and pat dry with paper towel; halve lengthwise. Tear the bun into bite-size pieces.
Make the croutons
On a second lined sheet pan, toss the bun with the reserved artichoke marinade, remaining spices and S&P. Toast in the oven, 4 to 6 min., until crispy and golden brown.
Make the salad
In a large bowl, combine the lettuce, artichokes, croutons, cheese, ½ the carrots and the vinaigrette.
Plate your dish
Divide the salad between your plates. Top with the remaining carrots. Bon appétit!
