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.