Lighter Caesar Salad

Serves 2

Ingredients:

120g Romaine lettuce, washed and cut

1 slice whole wheat bread

1 clove garlic, crushed

2 anchovy fillets

Salt

1 tbsp (15ml) olive oil

1 tsp (5ml) Dijon mustard

Juice of half a lemon (approx. 45ml)

½ cup (125ml) fat free yoghurt

White pepper

1 tbsp (about 10g) grated parmesan cheese

Optional garnish: Microgreen leaves or sprouts 

Method:

1. Prep croutons either by toasting the bread and cutting into cubes, or place cut cubes on a baking tray to roast in the oven until lightly golden brown and crisp. 
2. Add minced garlic, anchovy fillets and a pinch of salt to a pestle and mortar and crush together until smooth. 
3. Add olive oil, mustard and lemon juice and stir well before adding the yoghurt and mixing again. 
4. Toss through the lettuce then taste before seasoning with additional salt, if needed (but be cautious because the parmesan is also salty) and pepper. 
5. Serve with croutons, grated parmesan and a garnish of microgreens. 
6. You can add strips of grilled chicken or a boiled egg for extra protein. 

                                                        *Does not include additional protein suggestions.