Special Diet

Veggie Caesar-Style Salad with Garlic and Herb Croutons

cook 30 mins
  • 2 red apples, cored and diced
  • 4 celery stalks, thinly sliced
  • 1 head of cos lettuce, leaves washed and roughly torn
  • 4 spring onions, thinly sliced
  • bunch of chives, chopped
  • 4 hard-boiled eggs, shelled and halved, to garnish
  • 2 slices of crusty bread, cubed
  • 2 teaspoons garlic salt
  • 2 teaspoons dried mixed herbs
  • 3 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 2 tablespoons capers, drained
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar or clear honey
  • 8 tablespoons grated Parmesan cheese
  • 100 ml (3 1/2 fl oz) natural yogurt
  • salt and pepper
  • First make the croutons. Place the cubes of bread into a bowl and sprinkle over the garlic salt and dried herbs. Drizzle with the olive oil and toss to coat evenly.
  • Place the croutons on a baking sheet in a single layer and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes or until lightly browned and crisp. Remove from the oven and set aside.
  • Meanwhile make the dressing. Place the garlic, capers, lemon juice, mustard, sugar or honey, Parmesan and yogurt in a blender and whizz till smooth. Season with black pepper. Chill until ready to use (you can make the dressing up to a day in advance, if desired).
  • Place the apples, celery, lettuce, spring onions and chives in a wide salad bowl.
  • Drizzle the dressing over the salad ingredients and toss to mix well.
  • Garnish with the halved eggs and top with the garlic and herb croutons.
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