A Quickie Caesar Salad

Let’s start my first post with a confession… a confession about an obsession. I’m fanatically obsessed with Caesar Salad. I think I’ve tried it at almost every restaurant that I’ve been to in that last two years. That does qualify as an obsession, right? But, this little beauty from Salt Water Café in Mumbai is the one that triggered this crazy obsession and remains top of the charts for me.

There are many versions of restaurateur Caesar Cardini’s original recipe, and the main difference hinges around the use of Worcestershire sauce or anchovies. Though my beloved version at Salt Water Café doesn’t have anchovies, I decided to add them and made a few more changes of my own.

My version is a cheat’s way of making this salad only because I decided to make a healthier version of this rather fattening salad. The flavours of this version were wholesome enough to not make me miss the raw eggs and Parmesan. So don’t just dismiss this as another ‘skinny’ recipe!

Print Recipe

A Quickie Caesar Salad

Let’s start my first post with a confession… a confession about an obsession. I’m fanatically obsessed with Caesar Salad. I think I’ve tried it at almost every restaurant that I’ve been to in that last two years. That does qualify as an obsession, right? But, this little beauty from Salt Water Café

Servings

serving

Ingredients

• 3 cloves garlic of
• 4 Anchovies fillets of
• 1 tablespoon Mayonnaise
• 4 tablespoons yogurt
• 1/2 tablespoon Dijon Mustard
• 1 tablespoon Extra Virgin Olive Oil
• to taste Black pepper salt (according to taste) and
• dash lemon juice A (according to taste)
• 1 cup Chicken Shredded Poached –
• 3 whole wheat bread slices of
• Iceberg Lettuce A medium sized head
• Parmesan cheese Grated to sprinkle

Servings serving Ingredients 3 cloves garlic of 4 Anchovies fillets of 1 tablespoon Mayonnaise 4 tablespoons yogurt 1/2 tablespoon Dijon Mustard 1 tablespoon Extra Virgin Olive Oil to taste Black pepper salt (according to taste) and dash lemon juice A (according to taste) 1 cup Chicken Shredded Poached – 3 whole wheat bread slices of Iceberg Lettuce A medium sized head Parmesan cheese Grated to sprinkle

Instructions

1. Pre-heat the oven to 180 degrees Celsius. Toast the bread for 10 to 12 minutes, keep an eye on it. Let it cool and cut it up into squares.Start with crushing the peeled cloves of garlic in a good old pestle mortar. Add the mayonnaise, Dijon mustard and continue to combine. Now it’s time for the anchovies and pepper to be added and a little bit of Extra Virgin Olive Oil.

   
2. Grind it all to a fine consistency and blend some more when you add the yoghurt. Toss the shredded chicken and combine well. Add a dash of lemon juice.

   
3. Assemble it by arranging the lettuce followed by the chicken mixture and top it with the toasted croutons. I didn’t add any Parmesan to the salad, but feel free to top it off with as much grated Parmesan as you like!

   

Share this Recipe