Ingredients

• 4 ripe nectarines
• 1 large square of haloumi
• 1 small ciabatta
• 1 large pack of Cos or Romaine lettuce
• good quality white cheddar cheese

Dressing

• 6 anchovy fillets, white good quality ones
• 1 garlic clove
• sea salt
• course black pepper
• 2 egg yolks
• 2 Table spoon lemon juice
• ¾ Dijon mustard
• 2 Table spoons olive oil, extra virgin
• ½ cup vegetable oil
• 3 Table spoons finely grated Parmesan cheese

Method

• cut nectarines in half & remove the seed. rub with olive oil & place a side
• cut Haloumi into 1 cm strips & place a side
• using a non-stick griddle pan, heat up the pan & spray well with cooking spray. grill both the cheese & fruits till golden brown & set aside until later
• wash the lettuce, just break with your hands in half or in three’s
• for the croutons – cut the Ciabata in 1,5 cm cubes. drizzle with olive oil and season well. toast in a no-stick pan or in an oven until golden brown
• for the dressing – add all the ingredients (except the oils) into a blender.  once all these ingredients are blended together, slowly add the oils until combined. taste and adjust the seasoning to your taste
• plate in large decorative bowl, layering all ingredients. the lettuce, cheese, nectarines & lastly the cheddar shavings & crunchy ciabatta croutons
• drizzle with some of the dressing & chopped chives & serve the rest of the dressing on the side
• it is a modern take on a classic Caesar, one you will enjoy

JUAN’S TIP

In the Caesar salad, remove the anchovy fillets, to make it a vegetarian salad with loads of flavour & great to share, or add grilled pineapple & a tikka chicken skewer for a meatier version.

Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.