Caesar on the lighter side

My own version of the classic Caesar salad

Caesar on the lighter side

Caesar on the lighter side

Serves 4
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 120 6%
  • Fat 9.3g 13%
  • Saturates 2.5g 13%
  • Sugars 3.4g 4%
  • Protein 5.2g 10%
  • Carbs 3.7g 1%
Of an adult's reference intake
The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

Tap For Method

Ingredients

  • 1 cos lettuce , or romaine
  • 1 clove of garlic
  • 2 tablespoons olive oil
  • ½ a lemon
  • 30 g Parmesan cheese , plus extra to serve
  • 2 teaspoons Worcestershire sauce
  • 75 g low-fat natural yoghurt
  • 2 anchovy fillets , in olive oil
Tap For Method
The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

Tap For Ingredients

Method

  1. Snap off and discard any wilting or dark green outer lettuce leaves. Trim the leaves, then cut the head into quarters lengthways. Chop into chunks and get rid of the core. Wash under cold running water and dry in a salad spinner.
  2. To make the dressing, peel and finely chop the garlic, mix with the olive oil, and put in a bowl. Grate in the Parmesan and squeeze in the lemon juice. Add the Worcestershire sauce and yoghurt, and whisk together.
  3. Roughly chop and add the anchovies, season with a little sea salt and freshly ground black pepper, and whisk again.
  4. Toss the lettuce in the dressing, then scoop the salad into a serving bowl.
  5. Coarsely grate over a little extra Parmesan, if you like. Toss again, then serve.

Tips

If you have some leftover roast chicken, adding it to this salad is a great way of using it up.

The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project