Roasted Carrot Caesar Salad

with Marinated Artichokes & Pretzel Bun Croutons

530 cals

20 mins

Description

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.

Contains:

Barley, Eggs, Milk, Mustard, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

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)

Nutrition

Total fat	32g
Saturated Fat	7g
Sodium	1240mg
Total carbs	53g
Sugar	13g
Protein	13g
Fibres	10g

Recipe Instructions

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: Make the salad

In a large bowl, combine the lettuce, artichokes, croutons, cheese, ½ the carrots and the vinaigrette.

Step 5: Plate your dish

Divide the salad between your plates. Top with the remaining carrots. Bon appétit!