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Roman Salad
Roman Salad

Roman Salad

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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.

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What do I need ?
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1 serving
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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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How do I make it ?
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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 180ºC 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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