Recipes
Lunch
Caesar Salad With Beemster Classic Croutons
Characteristics
Salad
Ingredients (for 4 persons)
- 5 ounces Beemster Classic
- 2 tablespoons pine nuts
- 2 garlic cloves, minced
- 1/3 cup olive oil
- 1 baguette, cut diagonally
- 1 head of iceberg or Romaine lettuce, shredded into strips
- ½ cup pitted olives, halved
- 8 sun dried tomatoes in oil, sliced
- 4 eggs, hardboiled, quartered
- 2 tablespoons lemon juice
- Freshly ground (black) pepper and (sea)salt
Materials
Preparation
Preheat the oven to 400 °F.
Grate the Beemster Classic.
Toast the pine nuts golden brown in a hot, dry frying pan.
Mix the garlic with the olive oil. Brush or sprinkle the baguette slices with half of the garlic oil.
Divide the cheese among the baguette slices, place them on a cookie sheet and bake in the middle of the oven until they are crispy and the cheese is melted. Divide the lettuce onto four plates.
Arrange the olives, tomatoes and eggs on the lettuce. Cube the cheese and divide between the salads.
Mix the rest of the oil with the lemon juice, salt and pepper to make a dressing and drizzle over the salads.
TIP: Substitute Beemster Classic or Beemster Garlic. Instead of sun dried tomatoes, try cherry tomatoes or roasted red pepper (canned or from a jar is fine).