Is there anything more summery and light (yet wonderfully satisfying) than a traditional Caesar salad? Crunchy, creamy and cheesy… And so very moreish. Romaine lettuce, garlic, Parmesan, and croutons – a match made in heaven. If you’re looking for an easy, healthy and satisfying mid-week meal, this salad is ideal!
All you need is:
- Some romaine lettuce (rinsed, patted dry, and the wilted outer leaves discarded)
- Some bread (preferably old bread – baguettes or ciabatta bread are ideal, or other crusty white bread)
- 1 handful of grated Parmesan cheese
- 4 cloves of garlic
- Good quality olive oil
- 1 lemon
- A few anchovies
- 3 tablespoons of yoghurt
- 2 eggs (optional) or mayonnaise (optional)
- Some cooked chicken (optional)
- Some cooked and crispy bacon bits (optional)
- Salt & pepper
1. In a large bowl, whisk together about 5 tablespoons of olive oil with the garlic, and set aside.
2. To make the croutons, cut up the bread into bite-sized pieces and drizzle with olive oil, then either fry them in a frying pan until golden, or bake in a pre-heated oven for around 10 minutes, until golden, then set aside.
3. Add the anchovies and the yoghurt (or 2 raw eggs or a couple tablespoons of mayonnaise if you prefer) to the garlic oil and whisk until thick and creamy, then add a good squeeze of lemon juice and some salt & pepper, and whisk in a handful of grated parmesan cheese. Add lemon / salt / pepper / anchovies / parmesan to taste. The lemon should give an edge to the dressing, but not overwhelm it.
4. Tear up the romaine lettuce and toss with the creamy mixture until all the leaves are coated. Add the rest of the Parmesan cheese, and toss together. Top with the croutons (and the cooked chicken and bacon pieces for a non-vegetarian version)!