This is a great way to use up leftover roast beef or leftover cooked steaks from last night’s barbecue. It’s so quick and easy. Just make sure that the meat is nice and pink in the middle, otherwise it will be tough.
I haven’t put quantities because this is one of those recipes you do by eye. To make a vegetarian version, use quartered hard boiled eggs instead of beef. Even some people who say they hate anchovies have become converts to this Caesar salad dressing. It really packs a punch and I suggest you make double and try it with other salads.
Once I discovered how easy it was to make croutons in an air fryer I’ve been making them all the time, to serve with soups and salads. Here is a recipe for the crunchiest pork crackling ever, made in an air fryer. Indeed, if you put “air fryer” in the Café Cat search box you will find quite a few recipes. I’m definitely a convert!
A word of advice. If you decide to buy an air fryer, get a cheap basic one which just has a button for time and another for temperature. Don’t buy an expensive model which takes up half the kitchen bench and has so many bells and whistles you’ll be reluctant to use it.
If you want to be fancy, remove the crusts from the bread and make small, dainty croutons. Mine are large and rustic.
Salad greens – preferably something crunchy like cos lettuce
2 slices bread (or more)
Olive oil
Rare roast beef sliced then cut into smaller pieces
Quick Caesar dressing:
½ cup mayonnaise (preferably home made)
3 anchovies (canned in oil)
1 clove garlic crushed
1 Tbs lemon juice
1tsp Worcestershire sauce|
1 tsp mustard (I used hot English)
¼ cup grated Parmesan cheese
1-2 Tbs water
Arrange salad leaves, broken into bite-sized pieces, on individual plates. Cut bread into cubes, mix with a little olive oil, then cook for 7-10 minutes on high in an air fryer – shaking the pan every now and then – or in a hot oven for 10-15 mins, until golden brown.
Process all ingredients for dressing in food processor then scrape into a jar or bowl. It will keep in the fridge for 2-3 weeks.
Arrange beef and croutons over the lettuce and drizzle with some of the dressing. Sit back and enjoy with a glass of wine.
