Crunchy carrot Caesar salad

Crunchy carrot Caesar salad

30 mins



  • 8 thin baguette slices
  • 2 tbs extra virgin olive oil
  • 2 garlic cloves, 1 halved, 1 finely chopped
  • 1/3 cup (95g) thick Greek-style yoghurt
  • 3 anchovy fillets in oil, drained, finely chopped
  • 1/3 cup (100g) whole-egg mayonnaise
  • Juice of 1 lemon
  • 1/4 cup (20g) finely grated parmesan
  • 2 bunches mixed heirloom carrots, thinly sliced lengthways on a mandoline, tops reserved and washed
  • 2 Wilcox carrots, thinly sliced into rounds
  • 200g leftover sliced Christmas ham, torn
  • 1/4 cup (40g) sunflower seeds, toasted
  • Micro basil, to serve


  • 1.

    Preheat oven to 200°C. Line a baking tray with baking paper. Place baguette on tray and drizzle with oil. Rub cut side of halved garlic over bread. Bake for 8-10 minutes or until crisp and golden. Set aside to cool.

  • 2.

    Place chopped garlic, yoghurt, anchovy, mayonnaise, lemon juice and parmesan in a bowl. Season, and stir to combine.

  • 3.

    Place carrot in a bowl of iced water to crisp up.

  • 4.

    Place ham in a non-stick frypan over medium heat. Cook, turning once, for 3-4 minutes until caramelised.

  • 5.

    Drain carrot and pat dry. Arrange ham, carrot and baguette on a platter. Scatter with sunflower seeds, carrot tops and micro basil. Drizzle with dressing to serve.

Recipe courtesy of

Serving size 4

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