The macadamia dressing and garlic macadamias in this recipe are versatile staples which will work with many recipes. Both pair fantastically in the creation of a macadamia inspired caesar salad.
Ingredients
Dressing
- ½ cup grated parmesan cheese
- 1 clove garlic
- 2 tbsp lemon juice
- 1-2 anchovies to taste
- 1 tsp Dijon mustard
- ¼ cup macadamias
- ¼ cup olive oil
Garlic macadamias
- 1 tsp oil
- 1½ tsp garlic powder
- ½ tsp salt
- ¾ cup macadamia halves
Salad
- 2 eggs
- 2 rashers of bacon chopped
- 2 cos lettuce small, broken into leaves
- ½ cup grated parmesan cheese
- 2 tsp oil
Instructions
- For the dressing, place all the ingredients in a small food processor or blender and blend until completely smooth and creamy. If you prefer a runnier dressing, add 1 tablespoon of hot water and blend again until combined.
- For the garlic macadamias, preheat the oven to 180°C. Line a medium sized baking tray with baking paper. Combine oil, garlic powder and salt in a bowl. Add the macadamias and stir to coat the macadamias entirely with the oil mixture. Place on the paper lined baking tray and roast for 7-10 minutes, or until golden. Allow to cool.
- For the eggs, add the eggs to a small saucepan of boiling water. Bring back to the boil and boil for 6 minutes. Allow to cool before peeling and cutting into quarters.
- For the bacon, heat the oil in a frying pan and fry bacon pieces until crispy, about 4 minutes.
- To serve, tear each cos leaf in half and place in a bowl or arrange on a platter. Spoon over the dressing and gently toss. Layer the eggs and bacon over the lettuce and sprinkle with the garlic macadamias. Toss gently and serve immediately.
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