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THE DAIRY KITCHEN

Caesar Salad

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 20 MINS
Cooking 5 MINS
Our buttermilk dressing makes a healthier, dairy packed alternative to regular caesar salad dressing.

Ingredients

1/2 iceberg lettuce, washed
4 anchovy fillets in brine, torn
1/2 cup buttermilk
2 tablespoons finely grated romano cheese
1 small clove garlic, crushed
1 teaspoon lemon juice
2 teaspoons finely snipped chives
1 rasher lean bacon, cut into strips and grilled
2 small hardboiled eggs, quartered
1 slice white bread, toasted and cut into 2cm cubes
15g romano cheese, shaved

Nutrition (per serve)

Energy (kj) 580
Sugars (g) 2
Protein (g) 11
Dietry Fibre (g) 1
Fat Total (g) 7.8
Sodium (mg) 364
Saturated (g) 3
Calcium (mg) 146
Carbohydrates (g) 6
Iron (mg) 1
All nutrition values are per serving.

Method

  1. Cut lettuce into 4 thick wedges and place onto a serving platter.
  2. Combine half the anchovies with buttermilk, grated romano, garlic, lemon juice and chives and drizzle over lettuce.
  3. Top lettuce with grilled bacon, eggs, croutons, remaining anchovies and shaved romano.

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