About this recipe
My Australian styled caesar salad is a variation on the original Caesar Salad which was originally created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico where it was prepared and served right at the table. My Australian styled Caesar salad was created for the Australian Food event at the Sheraton Grande Laguna Phuket.
The Native Australian ingredients used in this recipe are the red desert dust, emu prosciutto, macadamia nut oil and wildfire spice. You may even like to sprinkle the salad with yakajirri for added crunch and bitterness. You can even replace the chicken breast with prawns and squid for a Seafood Ceasar salad.
Like the original, prepare all the ingredients for the Caesar salad well a head of time, but this salad is best assembled just minutes before you’re about to serve it.
Ingredients
1 baby romaine or cos lettuce
2 slices of emu prosciutto (or regular prosciutto)
2 tablespoons of freshly grated Parmesan cheese
1 tablespoon red desert dust mayonnaise
80g chicken breast (tenderloins)
5g (1 teaspoon) wildfire spice
5g (1 teaspoon) corn flour
5ml (1 teaspoon) macadamia nut oil
3 large crotons
Cooking instruction
Remove the outer leaves of the lettuce and discard. Wash the inner parts of the lettuce thoroughly. Allow to strain, then refrigerate till required.
In a bowl mix the wildfire spice, cornflour, vegetable oil and chicken breast. Mix in well, then on a BBQ or grill, cook the chicken breast slices. Also cook the emu prosciutto till crispy. When cooked, remove from BBQ and place in a bowl ready to make the salad.
When you are ready to assemble the salad, combine the lettuce and red desert dust mayonnaise. Toss well. Place into a bowl, then garnish with the freshly grated Parmesan cheese, crispy emu prosciutto and wildfire spiced chicken tenderloins. Place three large crotons around the salad. Garnish with anchovies or yakajirri if desired.