If there is one thing I never tire of, it is a summer salad. I sometimes question if a salad is really a recipe or is it more of a compilation of ingredients that do not actually highlight any cooking skill?
There are times when I don’t really feel inspired by a collection of ingredients assembled into a bowl or onto a plate but then I think of all my favourite classic salads and I realise that they are classics for a reason.
How could I live without a Salade Nicoise, Tabbouleh or Insalata Caprese? Then I think of the delights of a Caesar salad and I appreciate that a salad is, or can be, a skilful timeless plate of food with a dressing that is so addictive. Bold, salty, pungent flavours that I adore.
So when Rennie asked me to create a recipe for their #SummerTreats campaign, I knew I would take my inspiration from this much loved creation.
My take on the classic Caesar salad replaces lettuce with lots of summery char-grilled Mediterranean vegetables. The rich, creamy garlicky sauce is replaced with an avocado and yoghurt caesar dressing. The dressing retains it’s creaminess but is a far lighter version of the original.
The final touch for this super summery salad are some char-grilled ciabatta croutes which are rubbed with garlic after char-grilling. They soften slightly and absorb the dressing, providing the salad with some body and texture.
This recipe makes a jar of dressing but can be kept in the fridge for a few days. It doubles up brilliantly well as a dip for crudites and would be delicious as an accompaniment to tacos, quesadillas or a spicy chilli.
*I was provided with the ingredients to create this recipe. All opinions are my own*