Low-fat Caesar Salad
This delightful Caesar salad recipe features char-grilled sourdough croûtons tossed with crisp Cos lettuce, topped with a creamy, tangy anchovy dressing that brings all the flavors together beautifully. It's a perfect blend of crunchy, savory, and zesty elements in one refreshing dish.
— Constant Cookbook
Ingredients
- 2-3 slices sourdough bread
- 1 tsp olive oil
- 1 garlic
- 2 heads Cos lettuce
- 1 tbsp finely grated parmesan
- 1 free-range egg yolk
- 4 anchovy fillets in olive oil, drained, oil reserved
- ½ garlic
- ½ lemon
- 1 tsp Dijon mustard
- 25g/1oz parmesan
- 30ml/1fl oz olive oil
- black pepper
Instructions
- Heat a griddle pan over a high heat until smoking. Drizzle the bread with a little oil and then rub with the garlic clove.
- Griddle the bread for 30-40 seconds on each side, or until golden-brown and crisp with deep char-grill lines. Leave to cool slightly and then tear into bite-sized pieces.
- Meanwhile make the dressing. Put the egg yolk, anchovies, a tablespoon of the reserved anchovy oil, the garlic, lemon zest and juice, mustard and parmesan into a small food processor along with a pinch or two of pepper. Blend to a paste. (Alternatively, chop everything really fine, and mash into a paste in a mixing bowl until as smooth as possible.)
- With the motor running gradually trickle in the oil, a few drops at a time, until completely incorporated. If the dressing is too thick, add a little warm water (about two tablespoons) and blend again. Season to taste with black pepper.
- Put the lettuce into a serving bowl. Pour over some of the dressing and toss to mix and coat. Scatter over the croûtons and the grated parmesan and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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