Caesar Salad

Ingredients for 5 servings:

• 3 romaine lettuce hearts, cleaned and cut into bite-sized pieces
• 6 tbsp salad cream
• 4 tbsp natural yogurt, 1.5%
• 1 tbsp Worcestershire sauce
• 1 tbsp anchovy paste, more if desired
• 1 tbsp lemon juice
• Salt
• Pepper, freshly ground
• 1 large garlic clove(s), crushed
• 2 tbsp Parmesan, finely grated
• 2 slices of toast, lightly toasted, diced
• 4 tbsp olive oil
• 2 cloves garlic, crushed
• some sliced ​​Parmesan cheese for sprinkling
• e.g. scampi, chicken or turkey breast strips, fried

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with croutons, chicken or scampi a light main course

For the sauce, combine all the ingredients and season with salt and pepper to taste. It’s best to mix the anchovy paste with the lemon juice and/or Worcestershire sauce and mix well beforehand, otherwise it tends to stay a bit lumpy. Carefully measure the Worcestershire sauce and anchovy paste. Use more or less to suit your taste. For the croutons, heat the oil, add the garlic, and fry briefly. Add the toast cubes and fry until crispy, turning them over and being careful not to burn. If you toast the bread in a pan before toasting it, you won’t need quite as much fat. Mix the salad and sauce in a bowl, arrange portions on plates, thinly shave some Parmesan cheese over the top, and serve sprinkled with croutons. Up to this point, the salad is a delicious starter for 5-6 people. If you add fried scampi, chicken, or turkey breast strips, it becomes a small main course.