Classic Caesar salads can be laden with fat and salt, so try this lighter version
Serves: 4 Preparation time: 10 minutes Cooking time: 10 minutes
INGREDIENTS
FOR THE SALAD
1 cos lettuce
1 little gem lettuce
20g Parmesan cheese shavings
METHOD
FOR THE DRESSING
30g Parmesan cheese, finely grated
2 tbsp live low-fat organic yoghurt
1 tbsp extra virgin olive oil
1 tsp Dijon mustard
Juice from ¼ of a lemon
1 tsp Worcestershire sauce
A large pinch white pepper
FOR THE CROUTONS
1 dsp olive oil
1 clove garlic, crushed
2 sprigs fresh or 1 tsp dried rosemary A little ground black pepper Half a stale baguette, cubed
Instructions
Break the lettuce into individual leaves, wash and thoroughly drain.
Mix all the ingredients for the dressing together and leave to infuse.
For the croutons, add the olive oil to a bowl with crushed garlic (crush it
further with the back of a spoon). Add the rosemary and season with black pepper. Mix well and coat the insides of the bowl with the mixture.
Add the bread cubes to the olive oil mixture and toss so the bread is
coated with some of the oil and herbs.
To assemble the salad, layer the lettuce in a shallow bowl or plate,
saving the smaller leaves until last so you can create concentric circles.
Drizzle with the dressing, sprinkle with croutons and top with the shaved Parmesan.
Spread the cubes onto a baking sheet and bake in a pre-heated oven at 180°C/gas mark 4 for about 10 minutes, turning a couple of times with a spatula and being careful not to burn
PER SERVING
203 CALORIES
9g PROTEIN
9g FAT
56 Health & Fitness 3g SAT FAT
21g CARBS
2g FIBRE
0.9g SALT
6 7
eat well stay slim 56
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