A variation on the classic Caesar salad, this includes chunks of tender chicken, green beans and tasty anchovy croutons, all tossed in a light creamy dressing. Serve with warmed sesame seed French bread.
*Caesar salad is usually very high in fat, partly due to the quantity of oil in the dressing. In this healthier version, some of the oil is replaced by yogurt, to make a dressing that is just as delicious.
*Although celery contains very little in the way of vitamins, it does provide useful amounts of potassium as well as a phytochemical called phthalide, which may help to lower high blood pressure.
For a lower fat dressing, use only 1½ tbsp olive oil and increase the yogurt to 4 tbsp. * For a more traditional Caesar salad, to serve as a starter or side salad, mix 1 torn cos lettuce and 1 Little Gem lettuce, separated into leaves, in a large salad bowl. Cut 140 g (5 oz) day-old crusty white bread into 2 cm (¾ in) cubes. Put on a baking sheet and drizzle with 2 tbsp extra virgin olive oil, then bake as in the main recipe. To make the dressing, heat 2 tbsp extra virgin olive oil in a small pan and gently cook 3 peeled garlic cloves for 3 minutes. Add 1 can anchovy fillets, about 50 g, drained, and cook for a further 2–3 minutes or until the garlic is soft. Lift out the anchovies and garlic, reserving the oil, and mash to a paste. Mix in 1 tbsp Dijon mustard, 2 tsp balsamic vinegar and pepper to taste. Gradually whisk in the reserved oil, then stir in 2 tbsp plain low-fat yogurt. Drizzle half the dressing over the salad leaves and toss well to coat, then add the croutons and toss again. Drizzle over the remaining dressing and top with the shavings of Parmesan.
B1, B6, B12, E, niacin * B2, calcium, potassium, selenium, zinc * iron