I love a Caeser salad. One of my favourites to take with me when I’m out and about during the day. But I do like to add some protein to it to make it more filling and to change the dressing somewhat so it’s not so massively full of fat. Being in my forties now, I am not scared of fat the way I was in my 20s through 30s. I am not going to eat cheese all day (much as I would love too), but I don’t avoid it the way I sometimes used too. Fat helps prevent me from getting migraines and headaches, it keeps me in a good mood and is nice and filling too, not to mention the nutritional benefits of the ‘good’ fats , However it’s always important to find a balance and I find lots of Caeser dressings are way too rich for me so I’ve come up with a slightly lighter version. When I order it out in a restaurant , I tend to get the dressing on the side so I can add Just the right amount to the salad. Here’s my new Caeser recipe below. The magic trick is to replace some of the mayo with no fat Greek yogurt
1 egg, just hard boiled
1 Slice of rye bread (or what you have to hand) chopped into large bite sized chunks
2 chicken breasts cut into large bite sized chunks and seasoned well
3 handfuls of romaine or Cos lettuce ripped into large pieces plus a few cavolo Nero or kale leaves cut into small pieces. (You can of course just use all romaine/cos lettuce
Some oil for pan-frying
1 Clove of garlic, very finely chopped
2-3 anchovies mashed up
3 tbsp of low or no fat Greek yogurt
2 tbsp of mayonnaise (can use low fat too)
2tbsp of freshly grated Parmesan
salt and pepper
Pan fry the bread chunks in a little oil over medium heat until crispy then set aside to drain on kitchen paper
Pan-fry the chicken in a some oil until cooked through and set Aside to cool.
Divide the leaves between two bowls.
Mix the salad dressing ingredients together well using a mini food processor if you have one, otherwise just do by hand. If you want your dressing thicker add a little more cheese or anchovies and if you want it thinner just add more yogurt.
Add as much dressing as you like to the salad. Toss the leaves in the dressing. Add the chicken , egg and the Croutons and serve.
You can garnish with thin slices of Parmesan and a couple of anchovies if you wish too. I also added some chilli flakes and a few herbs (mint) as well.
This beautiful salad was made my six senses Laamu.