Low-fat Caesar salad

Low-fat Caesar salad

This easy Caesar salad recipe uses all the ingredients you’d expect to find, but varies the method to make it lighter.


For the dressing

Preparation method

  1. Heat a griddle pan over a high heat until smoking. Drizzle the bread with a little oil and then rub with the garlic clove.

  2. 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.

  3. 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.)

  4. 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.

  5. 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.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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