Crunchy Carrot Caesar Salad

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10 mins
20 mins
Crunchy Carrot Caesar Salad

Crunchy, tasty and perfect for a lighter option


  • 8 thin baguette slices

  • 2 tbs extra virgin olive oil

  • 2 garlic cloves, 1 halved, 1 finely chopped

  • 1/3 cup (95g) thick Greek-style yogurt

  • 3 anchovy fillets in oil, drained, finely chopped

  • 1/3 cup (100g) whole-egg mayonnaise

  • Juice of 1 lemon

  • 1/4 cup (20g) finely grated parmesan

  • 2 bunches mixed heirloom carrots, thinly sliced lengthways on a mandoline, tops reserved and washed

  • 2 carrots, thinly sliced into rounds

  • 200g sliced ham, torn

  • 1/4 cup (40g) sunflower seeds, toasted

  • Micro basil, to serve


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place baguette on tray and drizzle with oil. Rub cut side of halved garlic over bread. Bake for 8-10 minutes or until crisp and golden. Set aside to cool.

  2. Place chopped garlic, yogurt, anchovy, mayonnaise, lemon juice, and parmesan in a bowl. Season, and stir to combine.

  3. Place carrot in a bowl of iced water to crisp up.

  4. Place ham in a non-stick frypan over medium heat. Cook, turning once, for 3-4 minutes until caramelized.

  5. Drain carrot and pat dry. Arrange ham, carrot, and baguette on a platter. Scatter with sunflower seeds, carrot tops, and micro basil. Drizzle with Caesar dressing to serve.


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