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

Serves 4



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


250g mushrooms

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

30ml oil



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.