Caesar Salad, red

Ingredients for 4 servings:

• 12 slices of baguette
• 2 tbsp olive oil
• 1 garlic clove(s)
• 5 tbsp Parmesan, freshly grated
• 3 tbsp mayonnaise
• 3 tbsp yogurt (cream yogurt, 10%)
• 1 tbsp white wine vinegar
• 1 tbsp water
• salt and pepper
• Sugar
• 2 chicory, red
• 1 radicchio
• ½ head oak leaf lettuce, red
• 100 g bell pepper(s), grilled from the jar
• 6 anchovy fillets

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Best Caesar Salad Dressing with Yogurt

For the dressing, press the garlic through a press, mix with 3 tablespoons of grated Parmesan cheese, mayonnaise, yogurt, vinegar, and 1 tablespoon of water. Season with salt, pepper, and a pinch of sugar to taste. For the bread crisps, arrange the bread slices on a baking tray, brush with olive oil, and roast in a preheated oven at 220°C (top/bottom heat, fan: 180°C) for 5-10 minutes until golden brown. Then remove from the oven. Remove the stems from the chicory and chop them finely. Clean the radicchio, remove the stems, and roughly tear the leaves. Clean and roughly tear the oak leaf lettuce. Wash all lettuces and drain well. Cut the bell peppers into strips and finely chop the anchovies. Mix both with the lettuce and dressing. Serve with coarsely broken bread crisps and sprinkle with the remaining cheese.