Caesar salad bites

caesar salad bites

Serves 8, or 4 if you’re feeling greedy!

  • 8 thin slices higher-welfare pork belly

  • 2 handfuls stale bread, sugar-lump sized pieces, crusts removed

  • 3 fresh anchovies

  • juice and zest of 2 lemons

  • extra virgin olive oil

  • 1 sprig fresh flat-leaf parsley, chopped

  • 2 cos lettuces

  • a few cherry tomatoes, washed

  • Parmesan, shavings

  • sea salt

  • freshly ground black pepper

Lay the pork belly slices on a non-stick baking tray and bake in the oven or under the grill for about 20 to 30 minutes or until cooked, golden brown and crispy.



Remove the pork, chop the strips into chunks or leave whole, if you wish. Set aside. Toast the bread cubes in the pork fat under the grill until brown and crispy.



Dress the anchovies with a little lemon juice and zest, extra virgin olive oil and some chopped flat-leaf parsley. To make a dressing for the salad, use 3 parts extra virgin olive oil to 1 part lemon juice and season it well with salt and pepper. Line a cup with cling film, pour the dressing in, gather up the edges and tie in a knot. Now you have a homemade sachet of salad dressing!



Trim the lettuce back until you get to the pale inner leaves. Wash well and spin dry.



Take a leaf of cos lettuce and fill it with croutons, pork, tomatoes, Parmesan and an anchovy. Prick the bag and drip some salad dressing over the top and tuck in!

Nutritional Information

Caesar salad bites

With homemade dressing

0 foodies cooked this
Amazing bite-sized picnic food, this Caesar salad recipe is easy to pack up and take anywhere
Serves 8, or 4 if you’re feeling greedy!
50m
Super easy
Method

This is a brilliant idea for a picnic with a handy homemade sachet of dressing.

Lay the pork belly slices on a non-stick baking tray and bake in the oven or under the grill for about 20 to 30 minutes or until cooked, golden brown and crispy.

Remove the pork, chop the strips into chunks or leave whole, if you wish. Set aside. Toast the bread cubes in the pork fat under the grill until brown and crispy.

Dress the anchovies with a little lemon juice and zest, extra virgin olive oil and some chopped flat-leaf parsley. To make a dressing for the salad, use 3 parts extra virgin olive oil to 1 part lemon juice and season it well with salt and pepper. Line a cup with cling film, pour the dressing in, gather up the edges and tie in a knot. Now you have a homemade sachet of salad dressing!

Trim the lettuce back until you get to the pale inner leaves. Wash well and spin dry.

Take a leaf of cos lettuce and fill it with croutons, pork, tomatoes, Parmesan and an anchovy. Prick the bag and drip some salad dressing over the top and tuck in!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 563 28%
  • Carbs 6.5g 3%
  • Sugar 3.0g 3%
  • Fat 54.7g 78%
  • Saturates 13.7g 69%
  • Protein 10.1g 22%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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