Low-Fat Caesar Salad

A lighter version of the classic Caesar salad featuring griddled sourdough croutons, fresh Cos lettuce, and homemade anchovy dressing.

Healthy Lunch Salad Low-Fat Croutons

Estimated Nutrition

Calories

227.6

kcal / serving

910.4 kcal total

Carbs

10.5g

per serving

42.1 g total

Fat

17.1g

per serving

68.5 g total

Protein

9.6g

per serving

38.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

Dairy

Parmesan Cheese

finely grated for topping

piece

Egg Yolk

free-range

Parmesan Cheese

finely grated for dressing

Fruits

0.5

piece

Lemon

juice and zest

GrainsCereals

slice

Sourdough Bread

depending on size

NutsSeeds

piece

Garlic

peeled

0.5

piece

Garlic

grated

unit

Black Pepper

to taste

OilsFats

Olive Oil

for drizzling

Anchovy Oil

reserved from the tin

Olive Oil

for dressing

Seafood

piece

Anchovy

in olive oil, drained

Vegetables

head

Cos Lettuce

leaves separated and torn

Method

Drizzle sourdough bread with oil and rub with a garlic clove.

Heat a griddle pan over high heat until it starts smoking.

Top with croutons and extra parmesan cheese before serving.

Combine lettuce with dressing in a bowl and toss to coat.

Add 30ml of warm water if the dressing requires thinning.

Gradually trickle in the remaining olive oil while blending until incorporated.

Blend egg yolk, anchovies, reserved oil, garlic, lemon, mustard, parmesan, and pepper into a paste.

Cool the bread slightly and tear it into bite-sized croutons.

Griddle the bread for 40 seconds per side until toasted and charred.