Goat Cheese Caesar Salad

Recipe by Chef David Colombe, Executive Chef, Table 24

Lighten up your Caesar Salad dressing with a tangy goat yogurt. A new savoury twist on this classic topped with incredible cheddar goat cheese crisps.

Serves: 4

Ingredient

Caesar Salad:

2 heads of Romaine lettuce
Handful of croutons of your choice
Crisped prosciutto
1 sliced Lemon for garnish

Dressing:

1/2 C. Happy Days Plain Goat Milk Yogurt
1 Garlic clove, minced fine
1 Tbsp. Lemon juice
1 tsp. Anchovy Paste
1 Tbsp. Dijon mustard
1/2 tsp. Kosher salt
big pinch Pepper

Goat Cheddar Crisps (makes 8 crisps)

1/2 Cup grated Happy Days White Cheddar Goat Cheese

Directions

Mix all dressing ingredients together in a food processor, blender or mixer. Pulse until smooth and place in a serving container.

Grate cheese. Line a baking sheet with either parchment paper or a silicone mat. Spread out the cheese on baking sheet with about 1 TBSP of grated cheese per crisp, leave some space in between as they will spread a bit while cooking.

Bake at 400 for 7 minutes.

Rinse Romaine lettuce, chop off the end and cut into servings. Roughly 2 servings per head of Romaine lettuce, (depending on the size of the lettuce).