Caesar nachos

I love parmesan crisps; so do the kids. Make a heap and spread them on a plate ‘nachos’ style.

INGREDIENTS

60g mayonnaise

2-3 teaspoons lemon juice

1/2 teaspoon dijon mustard

4 slices prosciutto

or 4 bacon rashers, thinly sliced

250g parmesan, grated

1 baby cos lettuce, shredded

salt

INGREDIENTS FOR ADULTS

1 tablespoon olive oil

1 garlic clove, finely chopped

1 anchovy fillet in oil, finely chopped

METHOD

Preheat the oven to 200°C.

To make the dressing, combine the mayonnaise, lemon juice and mustard and stir until smooth. Divide the dressing between two bowls.

To make the crispy prosciutto or bacon, heat a non-stick frying pan over a medium–high heat and add the prosciutto or bacon. Cook until golden, then leave to cool on paper towel to crisp up. Tear into pieces.

To make the parmesan crisps, line two baking trays with baking paper. On each tray, make 9 mounds of parmesan – use one tablespoon of parmesan per mound and leave several centimetres between them. Bake for 3–5 minutes until bubbly and golden. Remove from the oven and allow to cool and crisp up on the trays.

DISH ONE

Taste one of the bowls of dressing and adjust the seasoning to taste.

Arrange half the parmesan crisps on a platter and place a little lettuce on each crisp. Drizzle with the dressing and scatter over the crispy prosciutto or bacon.

DISH TWO

Heat the olive oil in a saucepan over a medium heat. Fry the chopped garlic until golden then drain on paper towel.

Stir the fried garlic and the anchovy through the remaining dressing.

Spread the remaining parmesan crisps on a platter and top each one with some lettuce and crispy prosciutto or bacon. Drizzle over the dressing and serve.

#parmesan #banting #prosciutto #mustard #lettuce #anchovies #janeken2