Charred lettuce Caesar salad recipe
This fresh take on the Caesar salad makes the most of its simple ingredients. Homemade croutons – cut from a sourdough bloomer – deliver a satisfying crunch in this perfect side salad.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 217 calories / serving
Ingredients
- 1 garlic clove, crushed
- 2 tbsp olive oil, plus 1 tsp
- 120g sourdough bloomer (4 thick slices), cut into cubes
- 3 bacon medallions, cut into 1cm pieces
- 4 Little Gem lettuces, halved lengthways
- 90ml reduced-fat Caesar dressing
- 2 anchovies, drained and finely chopped
- 20g Parmesan
Each serving contains
- Energy
- 910kJ 217.0kcal
- Fat
- 10g
- Saturates
- 3g
- Salt
- 1.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 17.0gProtein 13.8gFibre 2.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Mix the garlic and 1 tbsp oil in a bowl; set aside. Put the bread in a bowl, add 2 tbsp water and 1 tbsp olive oil and gently mix with your hands until the liquid has been absorbed. Arrange the bread in a single layer on a baking tray and bake for 18-20 mins, shaking once or twice, until golden brown.Return to the bowl,drizzle over half the garlic oil and mix; set aside to cool.
- Meanwhile, heat 1 tsp oil in a nonstick frying pan over a medium- low heat. When hot, add the bacon and fry, stirring, for 8-10 mins until golden. Drain on kitchen paper and set aside.
- Preheat a griddle pan over a medium-high heat until very hot. Brush the lettuce halves with the remaining garlic oil. Griddle, flat-side down, for 2-3 mins until lightly charred but not cooked.
- Arrange the lettuce on a platter, drizzle with the Caesar dressing and sprinkle over the anchovies. Top with the bacon,then use a peeler to shave off thin slivers of Parmesan. Scatter over the croutons to serve.
- See more Salad recipes
