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Mushroom and Chicken Meatball Caesar Salad

Serves 4

 

Ingredients

CAESAR SALAD

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

MUSHROOM AND CHICKEN MEATBALLS

250g fresh mushrooms

1 jalapeño, 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

30ml oil

 

Method

1 For the mushroom and 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 18 balls.

4 Dust the meatballs with the flour. Heat the oil in a pan and fry the meatballs for 8 – 10 minutes, or until cooked. Drain well on paper towels.

5 For the caesar salad, toss the lettuce, salad dressing, parmesan cheese and anchovy (if using) together in a large mixing bowl.

6 Season with milled black pepper and arrange the coated leaves onto serving plates.

7 Top with the croutons and the mushroom and chicken meatballs.