Difficulty:  Easy

Ready in: 35 minutes

Nutritional facts (est. per serving):

675kCal

 50fat

36carb

20protein

6dietary fiber

Tools you will need:

Baking Tray

Tin Foil

Kettle

Pot

3 Bowl

This BOX includes:

Ciabatta Bread

Lettuce Romaine

Mayonnaise

Rice Vinegar

Corn Salad

Garlic Clove

Worcestershire Sauce

Chives

Capers

Egg

Green Beans

Parmesan Cheese

Cooking Instructions:

  1. Preheat the oven to 180 degrees Celsius. Boil a kettle.
  2. Wash the fresh produce. Trim the green beans and cut in half.  Chop the chives finely. Peel and grate the garlic.
  3. To prepare the croutons, rip the ciabatta into small pieces onto one side of a baking tray, drizzle with 1 tbsp olive oil and season with salt.
  4. Lay out a piece of foil and put the green beans in the middle. Scrunch up the edges of the foil slightly, then add 1 tbsp water and close the parcel tightly. Add the parcel to the other half of the tray and put it in the oven for 15 min, or until the ciabatta has crisped and the green beans are tender with a slight bite. 
  5. Meanwhile, add the eggs to a pot of salted, boiled water over a high heat. Boil the eggs for exactly 7 minutes.
  6. Meanwhile, fill a bowl of very cold water with ice. Once the eggs are done, drain and add them to your ice water.
  7. To make the dressing. In a bowl, combine the mayonnaise, vinegar and Worcestershire sauce with 3 tbsp olive oil. Add the garlic and add half of the cheese and half of the chives. Set aside.
  8. . Rip the lettuce into pieces and add to a large mixing bowl.  Add the corn salad, capers, remaining chives and cheese. Mix to combine
  9. Peel the cooled eggs and cut in half. Remove the croutons and beans from the oven and add to the bowl. Gently mix the salad. 
  10. Serve up the salad into large bowls, put the egg slices on top and drizzle with plenty of dressing. Enjoy!

Veggie Ceasar Salad

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