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Caesar with skinny yoghurt dressing
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Lightened-up Caesar salad for a satisfying, fast meal.
Ingredients:
  • 80g sourdough baguette, thinly sliced
  • 1 garlic clove, halved
  • 3 pancetta slices
  • 20.00 ml white vinegar
  • 4 eggs
  • 2 baby cos lettuce, leaves separated
  • 40.00 ml shaved pecorino
  • 21.00 gm lemon juice
  • 20.00 ml no-fat Greek yoghurt
  • 13.80 gm extra virgin olive oil
  • 2 anchovies, finely chopped
  • 5.90 gm Dijon mustard
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Drizzle olive oil on both sides of the bread slices and place them on a lined baking tray. Season with your favorite seasoning. Bake for 6-8 minutes, flipping halfway through, until they are golden and crisp. Rub the toasted bread with a cut garlic clove, then let them cool completely. Enjoy!
  • Combine lemon juice, yogurt, oil, anchovies, and mustard in a bowl. Whisk until smooth, then season with pepper.
  • Preheat a non-stick frying pan on medium-high heat. Lightly spray oil, then cook the pancetta, turning occasionally, until golden and crispy (about 2 minutes). Drain on paper towel and tear into bite-size pieces.
  • **Original:** Bring a saucepan of water to the boil over high heat. **Concise & Appealing:** Bring water to a boil in a saucepan. **Original:** Use a large spoon to stir water to make a whirlpool. **Concise & Appealing:** Create a whirlpool in the water using a spoon. **Original:** Carefully crack the eggs into the whirlpool. **Concise & Appealing:** Gently crack the eggs into the whirlpool. **Original:** Use a slotted spoon to transfer the poached eggs to a plate lined with paper towel to drain. **Concise & Appealing:** Drain the poached eggs on a paper towel-lined plate using a slotted spoon.
  • Arrange the lettuce on plates, then sprinkle sourdough croutons, pancetta, poached egg, and pecorino on top. Finish by drizzling with the dressing.

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