The caesar goes from lunchtime favourite to gluten-free starter without losing the classic elements - crispy prosciutto, crunchy croutons and creamy dressing.
- Preheat oven to 180°C. Cut the bread into 1cm pieces and place on a baking tray. Bake in oven for 20 minutes or until crisp and golden. Set aside to cool.
- Meanwhile, heat a non-stick frying pan over medium heat. Add one-third of the prosciutto and cook for 1 minute each side or until crisp. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining prosciutto. Break 3 of the prosciutto slices in half and reserve. Break the remaining prosciutto into coarse pieces.
- Reserve 6 large lettuce leaves to make the cups. Tear the remaining leaves into coarse pieces and place in a bowl.
- Add the bread, prosciutto pieces, anchovy, parmesan and three-quarters of the dressing to the bowl. Gently toss to combine.
- Divide the lettuce cups among serving plates. Divide the salad among the cups. Top with the reserved prosciutto and drizzle over the remaining dressing to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set