Recipe of the Month: Mushroom & Chicken Meatball Caesar Salad

A dish called Mushroom and chicken meatball Caesar salad is quite the name for a dish, and thankfully, so is the meal itself. If you’re one who loves some meat with your salad, while ensuring that you get those super-food-fungi in too, this is an absolute winner and relatively simple to whip up too!

This month, The South African Mushroom Farmers’ Association serves up this handy recipe on the classic salad, giving it a spin by using earthy mushrooms for a beautiful depth of flavour.

Mushroom & Chicken Meatball Caesar Salad

Serves 4

Caesar Salad

3 romaine hearts, roughly torn
80ml Caesar salad dressing
60ml Parmesan cheese, finely grated  
2 anchovy fillets, chopped (optional)
Milled black pepper
120g freshly made or bought croutons

Mushroom & Chicken Meatballs

250g mushrooms
1 jalepeno, finely chopped
150g chicken mince
80ml fresh breadcrumbs
45ml Parmesan cheese, finely grate
1 large egg, whisked
15ml parsley, chopped
Salt and pepper
30g cake flour
30ml oil

Mushroom & Chicken Meatballs

1. Place the mushrooms and jalapeno into the bowl of a food processor and pulse until chopped.

2. Add the chicken mince, breadcrumbs, Parmesan, egg and parsley. Season well with salt and pepper and briefly process to combine.

3. Using floured hands, roll the mixture into 18 balls.

4. Dust the meatballs with the flour.

5. Heat the oil in a pan and fry the meatballs for 8 – 10 minutes, or until cooked. Drain well on paper towels.

Caesar Salad

1. Toss the lettuce, salad dressing, Parmesan cheese and anchovy together in a large mixing bowl.

2. Season with milled black pepper and arrange the coated leaves onto serving plates.

3. Top with the croutons and the mushroom and chicken meatballs.