Sizzling hot, lazy, hazy salad days are here! Begin the bliss with Mushroom & Chicken Meatball Caesar Salad http://bit.ly/2Hzgsnw… #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtongue #flexitariandiet #umami #blendability #relaxedeating #saladdays #chickensalad #caesarsalad #healthyeatinghabits #bringonspring #chickenmeatballs
Mushroom & Chicken Meatball Caesar Salad
MUSHROOM & CHICKEN MEATBALLS
1 jalapeno, finely chopped
150g chicken mince
80ml fresh breadcrumbs
45ml Parmesan cheese, finely grated
1 large egg, whisked
15ml parsley, chopped
salt and pepper
30g cake flour
3 Romaine hearts, roughly torn
80ml Caesar salad dressing
60ml Parmesan cheese, finely grated
2 anchovy fillets, chopped (optional)
milled black pepper
120g freshly made or bought croutons
1 Mushroom & Chicken Meatballs: Place the mushrooms and jalapeno into the bowl of a food processor and pulse until chopped.
2 Add the chicken mince, breadcrumbs, Parmesan, egg and parsley. Season well with salt and pepper and briefly process to combine.
3 Using floured hands, roll the mixture into 16 balls.
4 Dust the meatballs with the flour.
5 Heat the oil in a pan and fry the meatballs for 8 – 10 minutes, or until cooked. Drain well on paper towels.
6 Caesar Salad: Toss the lettuce, salad dressing, Parmesan cheese and anchovy together in a large mixing bowl.
7 Season with milled black pepper and arrange the coated leaves onto serving plates.
8 Top with the croutons and the mushroom and chicken meatballs.