Partridge Caesar Salad
Swapping the chicken for partridge makes this salad higher in protein and keeps you fuller for longer.
Serves
4
Prep Time
15 mins
Cook Time
10 minutes
Swapping the chicken for partridge makes this salad higher in protein and keeps you fuller for longer.
Serves
4
Prep Time
15 mins
Cook Time
10 minutes
A Partridge Caesar salad is a refined take on the classic, featuring the light, delicate flavour of roasted partridge as a delightful alternative to chicken. The mildness of the partridge complements the crisp Romaine lettuce, creamy Caesar dressing, and crunchy croutons, allowing the traditional flavours to shine through without overpowering the dish. With Parmesan shavings and a touch of anchovy, it retains the authentic Caesar taste, while the partridge adds a subtle elegance, perfect for a lighter, more sophisticated meal
Ingredients
| Ingredients | |
| 1 x Head | Lettuce |
| 4 x | Partridge Breast |
| 5 tbsp x | Mayonnaise |
| 1 tbsp x | White Wine Vinegar |
| Lots x | Parmesan |
| 2 x | Anchovies |
| 150g x | Pancetta |
| 3 x | Sliced Bread |
| 2 tbsp x | Olive Oil |
you can either put in the air fryer, griddle it or pop it in the oven. Air Fryer on 180 for 6 – 8 minutes, griddle on a high heat turning it so that it doesn’t burn for about 7 minutes, in the oven it they will take no more than 4 minutes each side at 200C.
you don’t have to add these but we think the added protein really fills you up. Hard boil and then leave to one side to cool.
chop up bread and toss them in oil with some salt, use as little and as much as you would like. Once seasoned and tossed in the oil bake in the oven for 8 – 10 minutes until golden and crunchy, if you want them crunchier then leave in the oven for longer.
the pancetta, again this is not necessary but we think really improves the salad.
is cooking, make your dressing. In a bowl crush a clove of garlic, add two mashed anchovies, the mayonnaise, white wine vinegar plus salt and pepper to taste along with very finely grated parmesan. It should be quite a runny consistency a bit like yogurt, if not thin enough you can add water or a squeeze of lemon juice.
add your lettuce, we usually use Cut and Come Again lettuce but it works well with Romaine and Butter Leaf as well. Next put in the chopped partridge breast, pancetta, extra anchovies if you want them, then pour on the dressing. On top add the boiled eggs, chopped into quarters and top with the delicious croutons.
Lunch is served.
Protein (100g) |
26 |
Calories (100g) |
112 |
Fat (100g) |
1 |
Cholesterol (100g) |
85 |
Selenium (100g) |
0.43 |