Crunchy Carrot Caesar Salad

Ingredients

• 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

Directions

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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