Caesar Salad With Yogurt Dressing

Caesar Salad With Yogurt Dressing

There is nothing quite like a good crunchy salad when the sun is shining. Caesar salad is one that works wonderfully for any occasion, whether it be a summer party or a mid-week alfresco or ‘aldesko’ lunch. I like to use yogurt for the dressing.  It adds a wonderful tangy creaminess which is what I am after with a Caesar salad. You could add a little shredded chicken to this too.

Ingredients

| Serves 2-4 |

• 150g Greek yogurt 

• 6 anchovies

• 1 small garlic clove

• 1tsp dijon mustard

• Juice of half a lemon

• 1tbsp olive oil

• 2tbsp finely grated Grana Padano

• 4 gem lettuce hearts, leaves separated

• Extra Grana Padano to serve 

  For the croutons

• 100g torn sourdough

• Olive oil

• Sea salt 

• Cracked black pepper 

• For the croutons, preheat the oven to 200°C fan setting. 

• Tear the bread into a bowl. Drizzle generously with olive oil and season well with salt and pepper. Toss to coat, slightly squeezing the bread to allow it to soak up some of the oil.

• Transfer to a baking tray and bake for 15 mins until golden brown. Once cooked, transfer the croutons onto a paper towel lined plate to drain off any excess oil. 

• Separate the leaves of the gem lettuce and chop the cores into quarters. Wash and spin or pat dry. 

• For the dressing, place the yogurt, anchovies, garlic, Dijon mustard, olive oil, lemon juice and finely grated Grana Padano into a high speed blender. Blend until smooth. Taste for seasoning.

• Arrange the washed salad leaves onto a plate. Spoon over the dressing and shave over as much Grana Padano as you like. You could add some shredded chicken too.

• Finish with the croutons and freshly cracked black pepper. 

Serve with

I love something fizzy and cold with a Caesar salad. A good prosecco or champagne is delicious but if it’s midweek I love a CBD infused sparkling waters from TRIP. The peach and ginger is my favourite.