Author: Media Two

Two of your favourite breakfast treats in one. Introducing the love child of waffles and donuts! What more could you possibly want ?

INGREDIENTS

1 1/2 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 c. whole milk

1/3 c. sugar

2 large eggs, beaten

4 tbsp. butter, melted

1 tsp. vanilla extract

Cinnamon Sugar

1/3 c. sugar

1 tsp. ground cinnamon

Chocolate Glaze

4 oz. semi-sweet chocolate chips

1/3 c. heavy cream

2 tbsp. light corn syrup

2 tsp. vanilla extract

DIRECTIONS

Preheat waffle maker.

In a large bowl, whisk flour, baking powder, cinnamon, and salt. In a medium bowl, whisk milk, sugar, eggs, butter, and vanilla. Add milk mixture to flour mixture. Stir until just combined (small lumps are OK).

Spray waffle maker with non stick cooking spray and add scant 1/3 cup batter to the centre. Close waffle maker; cook 2 to 3 minutes or until deep golden brown.

Make the Cinnamon Sugar: In a brown paper bag, shake together sugar and ground cinnamon.

Make the Chocolate Glaze: Place the chocolate chips in a medium bowl. In a small saucepan, heat heavy cream until hot but not boiling; pour over chocolate chips. Let stand for 5 minutes. Stir until smooth. Whisk in corn syrup and vanilla extract. Use immediately.

Toss wonuts with Cinnamon Sugar or dip into Chocolate Glaze , and sprinkle with coconut or chopped nuts if you like. Let stand at room temperature to set, at least 1 hour.

NACHOS PUMPKIN FONDUE

A delicious blend of Cheddar, Emmental and White Wine makes this a melty delight for your Halloween party . Serve with cherry tomato-topped nachos and it will be a guest favourite!

INGREDIENTS:

2-3kg round edible pumpkin

1½ tbsp olive oil 

250g Emmental, finely grated

2 tbsp (20g) cornflour

125ml crème fraîche

100ml white wine

½ garlic clove, finely chopped

1 tbsp chipotle paste

½ tsp smoked paprika

400g pack lightly salted tortilla chips

2 spring onions, sliced

12 jalapeño slices, chopped

100g cherry tomatoes, chopped

METHOD:

1. Preheat the oven to gas 4, 180 ̊C, fan 160 ̊C. Cut the top off the pumpkin and scoop out the seeds and stringy pulp, reserving the seeds. Rub 1 tbsp oil over the pumpkin and inside the hollow, place on a baking sheet and top with the pumpkin lid. Roast for 1 hr or until tender.
2. Mix the cheeses in a bowl with the cornflour. In a separate bowl, mix the crème fraîche, wine, garlic and chipotle sauce. Stir everything together, then tip into the pumpkin. Put the lid on and roast for 15 mins, then remove the lid and cook for another 15 mins or until bubbling and the cheese is fully melted.
3. Meanwhile, mix the pumpkin seeds with the smoked paprika and remaining oil and tip onto the baking sheet next to the pumpkin for the last 5 mins of the cooking time to toast.
4. Serve the pumpkin fondue with the tortilla chips for dipping, garnished with the toasted pumpkin seeds, spring onion, jalapeños and tomatoes.

ORANGE CHEESECAKE

Topped with creepy chocolate shapes to decorate this spooky chocolate orange cheesecake recipe is the perfect dessert for your Halloween party. With a crumbly Oreo base, cream cheese chocolate filling and an orange jelly top, it’s guaranteed to impress.

INGREDIENTS:

vegetable oil, for greasing

2 x 154g packs Oreo biscuits 

80g unsalted butter, melted

400g full-fat soft cheese

90g icing sugar

1 tsp vanilla extract

130ml double cream

225g dark chocolate, roughly chopped

1 tbsp cocoa powder

3½ gelatine leaves

300ml smooth orange juice

40g granulated sugar

orange gel food colouring (optional)

METHOD:

1. Lightly grease a deep, loose- based, 20cm cake tin with oil and line the base with nonstick baking paper. Put the Oreos in a food processor and blitz to crumbs. Reserve 1½ tbsp, then transfer the rest to a bowl and stir in the melted butter to give the texture of wet sand. Use to line the tin, tightly packing along the base and sides, allowing the sides to get slightly thinner and more jagged at the top. Chill for 30 mins to harden.
2. Meanwhile, put the soft cheese, icing sugar and vanilla in a large bowl and whisk until well combined; whisk in the cream.
3. Melt 150g chocolate in a heatproof bowl set over (but not touching) a pan of simmering water. Whisk the melted chocolate and cocoa powder into the cheese mixture until well combined, then spoon into the cheesecake crust. Level with a spatula or the back of a spoon and leave to set in the fridge for 45 mins.
4. Meanwhile, put the gelatine in a bowl of cold water and leave to soften for 5 mins. Put the orange juice and sugar in a small saucepan and warm over a low heat until just steaming and the sugar has dissolved. Squeeze any excess water from the soaked gelatine leaves and stir into the orange juice until dissolved. Allow the jelly mixture to cool at room temperature until it no longer feels warm to the touch, stirring occasionally. Whisk in a little food colouring to deepen the colour, if you like, then pour over the cheesecake. Allow to set in the fridge for 2 hrs or until set to the touch.
5. Line a baking tray with nonstick baking paper. Melt the remaining 75g chocolate, stir, then pour into a small piping bag or freezer bag. Snip the end off the bag and pipe 12-15 trees and 5-6 gravestones onto the baking paper. Freeze for 15 mins. When the chocolate shapes have set, carefully poke them into the jelly to stand up. Scatter over the reserved Oreo crumbs to serve.

SPOOKY WATERMELON

Add a tropical twist to your buffet this Halloween. Not only will it leave those who see it with shakes, but it might inspire kids to eat more fruit, too. A deliciously sweet yet healthy, vegetarian, vegan, gluten-, dairy- and egg-free Halloween treat.

INGREDIENTS:

1 watermelon

200g red grapes, halved

200g pineapple chunks

200g cantaloupe chunks

METHOD:

1. Rest a small watermelon on a flat surface and, using a sharp knife, carve out a large mouth shape with pointy teeth. Scoop out a little of the flesh inside the mouth, chop and set aside. Carve triangles for eyes and a smaller triangle for a nose. Put the watermelon on a serving plate or cake stand.
2. Fill the mouth with the chopped watermelon, some halved red grapes and chunks of pineapple and cantaloupe, letting the fruit tumble out onto the plate.
3. Your jack-o’-lantern will keep in the fridge for 24 hrs, but cut and arrange the fruit to fill the mouth just before serving. It will keep for about 1 hr at room temperature.

HALLOWEEN PEPPER DIPPERS

Create a simple and fun Halloween snack, perfect for both grown-ups and kids, using just three ingredients. Cut out fun pumpkin faces in orange peppers, fill with shop-bought hummus and dunk in extra pepper strips and tortilla chips

INGREDIENTS:

3 orange peppers

2 x 300g tubs hummus

1 pack lightly salted tortilla chips, or 500g pack mixed peppers, deseeded and cut into strips

METHOD:

1. Cut around the stalk of the orange peppers to create lids, being careful to leave the opening wide enough for dipping. Pull out the tops from stalks and slice off the attached seeds. Discard the seeds and reserve the tops. Remove any remaining seeds from inside the peppers. 
2. Use a small sharp knife to cut ‘monster’ and ‘jack-o-lantern-style’ faces into the orange peppers. Slice a little off the base to level if necessary, being careful not to slice all the way through. 
3. Fill the orange peppers with the hummus. Replace the lids until ready to serve. Serve with tortilla chips or pepper strips.

Light, tasty and O so easy. Serve these delicious snacks around the pool this summer. Bursting with flavour and and bright pops of colour…

MELON CAPRESE SKEWERS

3 kinds of melon, honeydew, cantaloupe and watermelon skewered with fresh mozzarella and salty prosciutto and then drizzled with basil vinaigrette. What more could you ask for? 

VIEW RECIPE

GRILLED SALMON SKEWERS

Cubed salmon threaded onto skewers alternating with lemon slices and served with basil vinaigrette! It just feels like the most quintessential summer dish.

VIEW RECIPE

CHARRED MIELIE GUACAMOLE

Will anyone ever tire of anything involving avocado? And who is’nt a  guacaholic? The addition of the grilled miellies just gives it an extra pop. Every bite you got a little burst of flavour in your mouth 

VIEW RECIPE

WATERMELON JICAMA SALAD

The perfect no cook, easy to make, super delicious, perfect for a hot day (we could go on forever), salad! And best of all you can feel good about stuffing your face with this one – it’s 100% healthy 

VIEW RECIPE

GRILLED PEACHES & ICE CREAM

The grilling brings out the flavour even more and you get little caramelized bits that are like little pieces of happiness. Add to that a drizzle of honey, a sprinkle of sea salt and some ice cream – nothing can compare! 

VIEW RECIPE

BLACK MAGIC

INGREDIENTS:

• 1/4 cup ice
• 1/2 cup orange juice
• 1 1/2 ounces black vodka
• 1/2 ounce triple sec
• orange wedge, for garnish

DIRECTIONS:

1. In a cocktail shaker, add orange juice and triple sec over ice. Shake well, and strain into a glass. 
2. Using the back of a spoon, pour black vodka slowly into a glass so that the vodka sits atop the orange juice and triple sec mix.
3. Carefully dip one edge of the orange wedge into the vodka for a spooky presentation, and sit the wedge on the rim of the glass.

MIDNIGHT MARGARITA

It’s hard to deny how hot charcoal is these days: an ingredient in everything from face masks to black hamburger buns. Bring this trending ingredient to your next cocktail party, or even better, throw a charcoal-is-cool all ebony dinner party with these cocktails as your festive starter.

INGREDIENTS:

• 1 shot charcoal simple syrup
• 2 shots fresh lime juice
• 3 shots tequila
• 1 teaspoon triple sec or orange liqueur
• coarse smoked salt for rim
• lime wedge for garnish

INSTRUCTIONS:

1: Make charcoal syrup by adding one cup sugar, one cup water, and one tablespoon natural activated charcoal to a small saucepan over medium heat. Cook, stirring frequently, until the mixture just starts to boil and the sugar and powder are dissolved. Chill before using.

2: Moisten the rim of a chilled rocks glass and dip the rim in smoked salt.

3: Fill the glass with ice.

4: Add the remaining ingredients to a shaker with ice. Shake vigorously until ice cold. Strain the drink into the glass. Add a lime wedge for garnish.

BLACK DEVIL MARTINI

Dark rum and a black olive garnish give this martini its midnight hue. Rim the glass with coarse orange sugar to dress it up for a Halloween party.

INGREDIENTS:

• 2 tots dark rum
• 1 tot dry vermouth
• black olive
• orange sugar 

DIRECTIONS:

Stir and strain into chilled martini glass that has been rimmed with orange sugar, then garnish with black olives.

BLOODY ORANGE COCKTAIL

Plastic syringes filled with fresh homemade raspberry syrup add a chilling (but delicious!) twist to this fruity cocktail.

INGREDIENTS:

• 42 shots ounces vodka
• 8 shots orange juice and lemonade
• 3 shots raspberry syrup 
• 1 orange
• Plastic syringe

DIRECTIONS:

1. Puree 2 cups of fresh raspberries in a food processor. Press the puree through a fine mesh strainer to extract the pulp, then discard the seeds

2.Place the puree in a small saucepan with 1/4 cup of sugar. Heat over medium-low heat, stirring frequently until thick and dark (about 10 minutes) and let cool.3.Fill each syringe with raspberry syrup and set aside.

4. Add vodka a shaker with ice, shake until very cold (about 20 seconds). Add Orange juice and lemonade mix and stir. Pour into iced glasses and place filled syringes in drinks. 

5. Add an orange wedge to the side of each glass and serve.

Petri Hendrikz owns three successful restaurants in Hermanus. Each with its own unique theme, menu and vibe. The one constant however is that they all share the acclaimed restauranteur’s same recipe for success. Next time you visit this beautiful seaside town be sure to enjoy one (or all) of his famous restaurants.

Pear Tree Restaurant has become a firm favourite of visitors and locals alike. With a focus on fresh, modern dishes and a wide ranging menu including many seafood, vegetarian and vegan options, Pear Tree offers casual dining with food that surpasses expectations.

Located on the Village Square in the busy centre of Hermanus, you can enjoy the sea air and beautiful views over Walker Bay at their alfresco tables.

The one dish you must definitely try is their delicious Pear Pan Cotta. This is their signature dish for good reason. When Petri worked in the UK he found colleagues who couldn’t pronounce his name. They then nicknamed him “Pear Tree”. Shaped like a pear, it’s bright green on the outside with a sweet vanilla centre, and served with pear gel and a chocolate crunch. 

Another dish to try is their best selling Sushi Calamari: Salmon sushi stuffed into Patagonian calamari tubes ( known for its tenderness and flavour). It is served with sriracha mayo and topped with an Asian dressing. It’s ideal to snack on while looking out over the bay, where you might spot whales in season.

Just outside Hermanus, Milk on the Beach is situated on the Onrus River Estuary with panoramic views of the beach. They offer only the freshest sushi, seafood and more. Downstairs is their Waffle Shack serving waffles, hotdogs, ice cream, cocktails and ice cold beers. You’ll feel like a kid again with a variety of toppings to add to your waffle!

No visit to Onrus beach is complete without a stop at this famous restaurant!

This is a steakhouse, wine bar and craft beer spot situated in the Village Square on the famous Hermanus waterfront. Unlike the old school pubs one would usually find, Char’d has taken on a much more modern approach. While meat eaters have come to accept the view that a good steak has to be one of the traditionally tender and juicy cuts, at Char’d the emphasis is on unusual and innovative cuts of beef as well as the old time classics.

Supplied by artisan butchers who are following the modern global trend to utilise as much of the carcass as possible, these new wave, alternative cuts are no longer flying under the radar and are presenting diners with a whole new culinary experience.

Petri and his team tasted all kinds of beef – from Sussex and Black Angus to Wagyu – before deciding on Bovelder cows (“one of the best beef breeds in the country” for their yield and flavour, according to Farmers Weekly). 

The cows are free range, hormone-free and grain-finished, which improves the quality and taste of the steak. 

“We’re 100% in control of every cut from start to finish. We use the whole animal, from rendering the fat to using bones in sauces. And we brush the steak with fat afterwards so it gives you a full beefy taste,” says Petri. 

There’s plenty on the menu that’s familiar, too. A popular dish is their smokey mac and cheese with brisket and they have a range of tasty flame grilled burgers.

If you are a meat lover – you have found paradise!

The Oyster Shooter has quite a history. It originated in a San Francisco restaurant around 1860. The story goes that a gold miner, with his pockets overflowing with gold nuggets, fancied a celebration with his newly acquired wealth. Sitting down in the restaurant, he asked the waiter to bring him a plate of California raw oysters with some spicy seasonings and a tequila.

After drinking the tequila, he put the oysters into the glass, added the condiments, and just like that the Tequila Oyster Shooter was born! The cocktail was an instant hit and within a week, every restaurant in San Francisco was serving it! Today, oysters are a lavish appetiser for all seafood lovers globally, and a Tequila Oyster Shooter is a great way to start a meal or a party.

Ingredients for Tequila Oyster Shooters

The trick to making the perfect Tequila Oyster Shooter is to use the right ingredients, and, crucially, the freshest of fresh oysters!

• Lemon wedges
• Coarse sea salt
• 1/2 cup tequila
• 1 tbsp fresh lime juice
• 1/4 tsp hot sauce
• 1 tsp sugar
• 6 raw oysters in a half shell

*This is for a recipe of six Tequila Oyster Shooters so if you want to make more or less, adjust accordingly.

How to Make This Tequila Oyster Shooters Recipe

• Rub lime wedges around the rims of 6 shooter glasses.

• Place salt in a small and shallow dish.

• Dip the rim of glasses into the salt to coat.

• Combine Olmeca Tequila, lime juice, hot sauce and sugar.

• Stir the mixture until the sugar is completely dissolved.

• Place the oysters into your shot glasses.

• Pour in tequila mixture.

Opening or shucking oysters can be daunting even for the best of us! And especially so because you need a special knife for the task. So buy the oysters from your favourite fish market already open and on the half-shell.

For an attractive presentation, garnish each shot with a fresh lemon wedge.

Embracing Heritage, Sustainability, and Inclusivity

September is a time of celebration in South Africa, marking Heritage Month, Tourism Month, and the arrival of Spring. As we approach the festive season, Mzansi celebrates its rich cultural diversity, stunning landscapes, and vibrant communities.

In line with South Africa’s 2024 Tourism Month theme, “Tourism and Peace: 30 Years of Connecting People, Places, and Culture”, this month highlights how tourism fosters unity and connection. At Core Catering Supplies, we’re proud to support the hospitality industry with sustainable and inclusive practices that help drive positive change in the sector.

Sustainability in Hospitality

Sustainable hospitality focuses on reducing environmental impact while supporting local communities. By implementing eco-friendly practices such as waste reduction, energy conservation, and responsible sourcing, the hospitality industry can balance economic growth with environmental responsibility. At Core Catering, we empower our clients with solutions like low-energy equipment and biodegradable takeaway products to make this balance easier to achieve.

Our partnerships with brands like Steelite, Royal Leerdam Crisal Glass, and Tramontina ensure that our clients have access to products that prioritize sustainability. Steelite operates with an ISO 14001-certified Environmental Management System, reducing waste and energy consumption, while Royal Leerdam Crisal Glass focuses on using recyclable materials and minimizing carbon emissions.

Tramontina, a global leader in kitchenware, is also committed to sustainability through its eco-friendly production processes. The brand emphasizes the use of renewable energy and implements responsible waste management across its manufacturing plants, reinforcing its dedication to a greener future.

Inclusivity in the Tourism Sector

Inclusivity is at the heart of Tourism Month, with a focus on making the sector more accessible and diverse. South African Tourism and SATSA lead the way with their National Tourism Inclusivity Pledge, committing to celebrating cultural diversity and ensuring greater accessibility in tourism.

At Core Catering, inclusivity is embedded in how we serve our clients and operate as a team. We pride ourselves on creating accessible retail environments and promoting cultural respect within our organization and customer base. Whether through accessible service or inclusive team culture, we strive to celebrate and embrace diversity in everything we do.

Core’s Commitment to the Hospitality Industry

At Core Catering Supplies, our mission is to provide concierge-level service to the Southern African hospitality sector. By partnering with global leaders in sustainability like Steelite, Royal Leerdam Crisal, Tramontina and many more, we offer products that align with the industry’s growing focus on environmental responsibility.

We don’t just supply premium products—we aim to help our clients lead in their sustainabilty efforts. Whether it’s energy-saving equipment or more durable and eco-friendly materials we’re committed to empowering our clients to deliver exceptional guest experiences while reducing their environmental footprint.

As we celebrate Tourism Month and reflect on the values of sustainability and inclusivity, Core Catering remains dedicated to supporting the hospitality sector across Southern Africa. By providing innovative solutions and leading global brands, we help our clients stay ahead of trends while making a positive impact on the environment and society.

Let’s continue to connect people, places, and cultures—one sustainable solution at a time.

Ditch the coffee this Spring and try these fresh and healthy drinks to boost your energy and tantalise your taste buds. All you need is a few fresh ingredients and a quality juicer and you’re all set.

APPLE ZINGER JUICE

INGREDIENTS

3 whole apples (Granny Smiths for extra tang)
1 lemon, peeled
1cm cube of fresh ginger
A few inches of cucumber
Mint for garnish

TANGY CARROT JUICE

INGREDIENTS

2 Clementines, peeled
1 carrot, peeled
1/2 small pineapple
1cm piece peeled ginger

JUMP UP JUICE

INGREDIENTS

1 Small fennel bulb
1 apple, cored and chopped
85g frozen blueberries
1 tbs lemon juice

THE GREEN MACHINE

INGREDIENTS

70ml chilled apple and elderflower juice
50g baby spinach
20g basil leaves
6cm piece of cucumber (about 100g), chopped

1 lime zested and juiced

We wanted to share ideas for something more interesting than the boring old iceberg lettuce with tomato and cucumber routine, and these salads tick that box perfectly! Seasonal, vibrantly colourful and elegant. We think you’ll enjoy these. Happy Spring !

Zesty Green Spring Salad

A combination of cooked and raw ingredients, this salad is made with blanched asparagus, snow peas and peas which are then piled onto baby cos lettuce (aka romaine) leaves, dotted with soft goats cheese and drizzled with a lemon dressing. There is nothing this salad won’t pair with.

INGREDIENTS:

Salad

• 3 bunches (24 spears) asparagus , woody ends snapped off 
• 120g / 4oz snow peas (about 16 large or 20 smaller ones), trimmed and string removed
• 1 head baby gem or cos lettuce (aka romaine) washed (16 leaves, Note 2)
• 2 cups fresh or frozen peas (Note 3)
• 90g goats cheese
• 1 cup (loosely packed) fresh mint leaves, , roughly torn

Lemon Dressing

• 1 tsp lemon zest (from 1 lemon)
• 2 tbsp (30ml) lemon juice
• 6 tbsp (90ml) extra virgin olive oil
• 1/4 tsp each salt and pepper
•  

INSTRUCTIONS:

• Bring a large pot of water to the boil.
• Add snow peas to pot, boil for 1 1/2 minutes.
• dd the asparagus spears, boil for another 1 1/2 minutes
• Add frozen peas, and boil for another 30 seconds or until the water just returns to a simmer, and peas turn bright green.
• Immediately drain, refresh vegetables under cold running water until cooled to stop cooking process.
• Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in colander to drain, giving them a toss now and then to help them dry. (It’s important to dry vegetables, otherwise it dilutes the dressing and it won’t stick. You could use a salad spinner with care, o just let them naturally dry which is easier.)
• Split the larger baby cos leaves down the middle, use the small ones whole.
• Cut asparagus stems in half on a slight angle.
• Shake Dressing ingredients in a jar.
• Combine vegetables in a bowl, dress and toss.
• Arrange salad on a platter. Top with small chunks of goats cheese. Serve immediately!

Strawberry Avocado Spinach Salad with Candied Pecans

This Strawberry Avocado Spinach salad is the epitome of spring! It’s fresh, light, and full of so much flavour. What we  love most about this salad is how it marries the sweet flavours of strawberries and the candied pecans with the gorgonzola and fresh red onions. Then you have the avocado to mellow out the flavours all on top of a bed of fresh spinach. Delicious !

INGREDIENTS:

·       5 cups Spinach, fresh

·       ½ lb Strawberries, halved

·       ¼ Red Onion, sliced

·       1-2 Avocados

·       2 ears Corn

·       ½ tsp Red Pepper Flakes

·       1 clove Garlic, diced

·       tsp Smoked Paprika

·       Salt and Pepper

·       Olive Oil

·       1 Lemon

·       ¼ cup Gorgonzola

·       ½ cup Candied Pecans

DIRECTIONS:

·       Cut corn off of ears of corn. Add olive oil to a pan and add corn, red pepper flakes, garlic, smoked paprika, and salt and pepper. Saute for about 6-8 minutes, until corn is slightly browned.

·       Toss spinach in a drizzle of olive oil and the juice from one lemon. Add salt and pepper as desired.

·       Top spinach with strawberries, sliced red onions and avocados, and corn. Garnish with gorgonzola and candied pecans as desired.

Chipotle Caesar Salad with Grilled Salmon

So fresh, so easy and so delicious. What is not to love about this tasty spring salad!

INGREDIENTS:

• 9-ounce loaf ciabatta bread, cut into 1-inch cubes
• 1/2 c. plus 1 tablespoon olive oil
• 1 1/2 tsp. kosher salt
• Black pepper, to taste
• 2 tablespoons grated parmesan cheese
• 1/2 c. mayonnaise
• 1/4 c. buttermilk
• 1/4 c. sour cream
• 1/4 c. plus 2 tablespoons adobo sauce (from a can of chipotles)
• 1 tbsp. balsamic vinegar
• 1 tsp. Worcestershire sauce
• 1 anchovy fillet
• 1 garlic clove, smashed
• 6-ounce skin-on salmon fillets
• 1 head green-leaf lettuce, chopped
• 1 heart romaine lettuce, chopped

DIRECTIONS: 

• Preheat the oven to 180 ̊. For the croutons: Place the bread cubes on a baking sheet and toss with 1/2 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 1/2 cup of the parmesan and toss to coat. Bake until crisp and golden brown, 12 to 15 minutes. Set aside to cool.
• Meanwhile, for the dressing: Combine the mayonnaise, buttermilk, sour cream, 2 tablespoons adobo sauce, the balsamic vinegar, Worcestershire sauce, anchovy, garlic, remaining 2 tablespoons parmesan, 1/4 teaspoon salt and a few grinds of pepper in a blender and blend until smooth.
• Preheat a grill or grill pan to medium. Brush the salmon with the remaining 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of pepper. Grill skin-side up until marked and the salmon releases easily from the grill, 3 to 4 minutes. Flip and brush with the remaining 1/4 cup adobo sauce. Continue to cook until the salmon is firm and cooked through, 10 to 12 minutes. 
• Combine both lettuces in a large bowl. Season with the remaining 1/4 teaspoon salt and a few grinds of pepper. Add the dressing and toss to coat. Gently stir in the croutons. Serve the salmon on top of the salad.