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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.