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Roman Salad
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Roman Salad

If there’s any dish better suited to the long hot days of summer than a fresh crunchy salad, we certainly haven’t found it. This variation on the iconic Caesar combines the zesty flavours of triple smoked ham and parmesan with a smooth, creamy dressing.

Makes 4-6
Easy

Ingredients

2/3 French stick
6 Tbsp finely grated Parmesan cheese
1 cos lettuce, trimmed of coarse leaves and washed
320 g smoked ham
200 g asparagus, peeled, blanched, cut into 4cm pieces
6 sundried tomato halves, drained and finely sliced
¾ cup Eta Caesar Dressing with Parmesan

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
1. Cut French stick in half lengthwise, cut into 1cm slices, arrange on a baking tray and brush lightly with olive oil. Sprinkle with grated Parmesan. Cook at 180°C for 6-8 minutes or until crisp and golden.
Step 2
2. Cut the cos lettuce into chunky pieces and arrange in a bowl or serving platter.
Step 3
3. Cut smoked ham into strips, scatter over lettuce with croutons, asparagus and sundried tomatoes. Pour over ETA Caesar Dressing with Parmesan.

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2/3 French stick
6 Tbsp finely grated Parmesan cheese
1 cos lettuce, trimmed of coarse leaves and washed
320 g smoked ham
200 g asparagus, peeled, blanched, cut into 4cm pieces
6 sundried tomato halves, drained and finely sliced
¾ cup Eta Caesar Dressing with Parmesan
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