Caesar salad with healthy yoghurt dressing
Crunchy croutons
  • 6 to 8 slices (or 2 cups) of day-old bread, torn into bite-sized pieces
  • olive oil
Yoghurt caesar salad dressing
  • 1 cup organic coconut yoghurt
  • 1/2 clove garlic, minced
  • 2 anchovy fillets
  • 1 tsp purewasabi paste
  • 1 tsp Worcestershire sauce
  • 1 tsp raw sugar
  • 2 Tbsp olive oil
  • 1/2 cup parmesan cheese, grated
  • 2 - 4 Tbsp water
  • salt and pepper to taste
Caesar salad
  • 1 large cos lettuce
  • 1/2 cup parmesan cheese, grated
Baking the croutons
  1. Preheat oven to 180ºC.
  2. In a bowl, toss bread pieces in olive oil.
  3. Spread evenly on a baking tray. Bake until golden, around 15 minutes, turning them occasionally to ensure they bake evenly. Leave to cool.
Making the yoghurt dressing
  1. Mash anchovies with the back of a fork until they resemble a paste.
  2. Mix all of the salad dressing ingredients in a bowl. Add water to adjust consistency, if required.
  3. Set aside for at least 30 minutes to allow flavours to develop.
Assembling the salad
  1. Separate cos lettuce leaves and chop.
  2. Place lettuce leaves in a large bowl and drizzle the dressing over them.
  3. Toss to coat the leaves in dressing. Sprinkle croutons and parmesan cheese over the top.