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Fresh pre-cut ingredients
20 minutes

Roasted Carrot Caesar Salad

with Marinated Artichokes & Pretzel Bun Croutons

Cooking time

20 minutes




530 /serving

Ready to riff on a Caesar salad? This roosty recipe is rarin’ to go! You’ll roast elegantly sliced carrots until they’re tender with a little residual bite. In a neat move, you’ll use the liquid from marinated artichokes to flavour croutons, made from our pretzel bun and toasted to crunchy-soft. Toss the artichokes in with a plentiful portion of lettuce, and get our signature creamy vinaigrette and Grana Padano going for a good cause.

We will send you:

  • 300g Carrots (orange or multicoloured)
  • 1 Head of lettuce
  • 60ml Caesar vinaigrette
  • 170ml Marinated artichokes (jar)
  • 25g Grana Padano (contains rennet)
  • 1 Pretzel bun
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Barley, Eggs, Milk, Mustard, Wheat

You will need:

2 Sheet pans
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
7 g
1240 mg
Total Carb
53 g
13 g
13 g
10 g
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Roast the carrots
Preheat the oven to 450°F. Thinly slice the carrots on an angle. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 10 to 12 min., until tender.
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Mise en place
Meanwhile, separate the lettuce leaves; tear the leaves. Reserving 1 tbsp marinade (double for 4 portions), drain the artichokes and pat dry with paper towel; halve lengthwise. Tear the bun into bite-size pieces.
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Make the croutons
On a second lined sheet pan, toss the bun with the reserved artichoke marinade, remaining spices and S&P. Toast in the oven, 4 to 6 min., until crispy and golden brown.
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Make the salad
In a large bowl, combine the lettuce, artichokes, croutons, cheese, ½ the carrots and the vinaigrette.
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Plate your dish
Divide the salad between your plates. Top with the remaining carrots. Bon appétit!