A whole new take on the classic. We love the combination of the salty leaves and juicy meatballs – especially the mix of half meat and half mushrooms, which lowers the kilojoule content and ups the flavour! Mushroom & Chicken Meatball Caesar Salad https://bit.ly/2P9K2oD. #FreshMushrooms #EatMoreMushrooms #FunwithFamilyandFriends #BringOnSummer2018 #easycookingeasyeating #lickyourfingers #blendability #mushroomswitheverything #mushroomrecipeideas
Mushroom & Chicken Meatball 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 & 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
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 18 balls. Dust the meatballs with the flour.
4 Heat the oil in a pan and fry the meatballs for 8-10 minutes, or until cooked. Drain well on paper towels.
5 Caesar Salad: Toss the lettuce, salad dressing, Parmesan cheese and anchovies 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.