What do you get when you combine garlic, chipotle, and Caesar salad? Something spectacular, that's what.
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Serves
4
FOR THE CONFIT
Garlic Bulb
Olive Oil
FOR THE DRESSING
Chipotle Paste
Mayonnaise
Wholegrain Mustard
Grated Parmesan
Garlic Clove
Lemon
Salt
FOR THE SALAD
Focaccia
Kale
Hispi Cabbage
Cucumber
Romaine Lettuce
Cooked Green Beans
Cooked Chicken
Grated Parmesan
Anchovy
Lemon
Olive Oil
Serves
4
FOR THE CONFIT
Garlic Bulb
Olive Oil
FOR THE DRESSING
Chipotle Paste
Mayonnaise
Wholegrain Mustard
Grated Parmesan
Garlic Clove
Lemon
Salt
FOR THE SALAD
Focaccia
Kale
Hispi Cabbage
Cucumber
Romaine Lettuce
Cooked Green Beans
Cooked Chicken
Grated Parmesan
Anchovy
Lemon
Olive Oil
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Step 1.
Start by making the confit garlic. Heat the oven to 160°C. Peel the garlic cloves and put them in a small ovenproof dish, then cover them with olive oil so they’re totally submerged. Cover with a lid or kitchen foil and slide into the oven for 30-40 mins, or until the garlic cloves are golden brown and super soft. Remove from the oven and allow to cool. You can do this bit ahead of time!
Step 2.
To make the dressing, combine the chipotle paste, mayonnaise, mustard and grated cheese in a bowl. Mix well and finely grate in the garlic clove. Add the zest and juice of the lemon and mix again. Season to taste with salt and pepper. Set aside.
Step 3.
Cut the focaccia into croutons and toss with olive oil. Tip into a frying pan and cook over a medium heat for 7-8 mins until golden brown and crispy. Set aside.
Step 4.
Roughly chop the kale, hispi, cucumber and lettuce. Add to a large bowl with the beans, chicken and parm. Tip in the croutons and dressing. Toss everything together and divide between plates. Add a few cloves of confit garlic to each plate and a drizzle of the garlicky oil. Finish with a couple of anchovies and a squeeze of lemon.
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