TarikaSingh

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

2serving

Servings

2serving

Ingredients

3cloves garlicof
4 Anchoviesfillets of
1tablespoon Mayonnaise
4tablespoons yogurt
1/2tablespoon Dijon Mustard
1tablespoon Extra Virgin Olive Oil
to taste Black pepper salt(according to taste) and
dash lemon juiceA (according to taste)
1cup ChickenShredded Poached –
3 whole wheat breadslices of
Iceberg LettuceA medium sized head
Parmesan cheeseGrated to sprinkle

Instructions

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.
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.
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!