Try our low-fat version of the classic casesar salad - it is delicious!
- Preheat oven to 180°C. Place the bread on a baking tray and brush with half the oil. Sprinkle with salt and pepper. Bake in preheated oven for 10 minutes or until golden and crisp. Set aside on the tray to cool to room temperature.
- Meanwhile, heat a chargrill on medium-high. Add the bacon and cook for 1-2 minutes each side or until golden. Set aside to cool. Brush the chicken fillet with the remaining oil and cook on the chargrill for 4 minutes each side or until just cooked through. Set aside to cool.
- To make the dressing, place the ricotta, anchovies, egg yolk, lemon juice, mustard, garlic and sugar in a blender. Blend until smooth. Place the yoghurt in a small bowl and whisk with a fork until smooth. Gradually stir in the ricotta mixture. Taste and season with pepper.
- Break the bread roughly into 4cm pieces. Use a sharp knife to cut the bacon crossways into 5mm-thick strips. Cut the chicken across the grain into 5mm-thick slices.
- Place the lettuce in a large serving bowl. Arrange the bread pieces and chicken slices amongst the lettuce and sprinkle with the bacon and parmesan.
- Dollop dressing amongst salad. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set