

Supercharged Caesar
Ingredients
- Croutons
- 2 slices good-quality grainy or sourdough bread, cubed
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, crushed
- Dressing
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons low-fat plain yoghurt
- 3 teaspoons Dijon mustard
- 2 teaspoons apple ciderhard ciderX vinegar
- 1 teaspoon honey (optional)
- 1 tablespoon finely grated parmesan
- 2 anchovies, finely chopped (optional)
- Salad
- bunch asparagus, diagonally sliced, grilled
- 1 bunch broccolini
- 6 cups baby cos lettuce, torn or shredded
- 400g cooked, shredded chicken
- ½ avocado, sliced
- 30g prosciutto lightly grilled until crisp, torn into bite-sized pieces (optional)
- 6 medium-boiled eggs, quartered or halved
- 1 tablespoon shaved parmesan, to garnish
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Instructions
1 To make croutons, preheat oven to 180ºC. Line a baking tray with baking paper.
2 In a bowl, whisk together olive oil, parsley and garlic. Add bread cubes and toss to coat well.
3 Spread bread cubes in a single layer on prepared tray and bake 12-15 minutes until golden and crisp. Set aside.
4 Meanwhile, in a small bowl whisk dressing ingredients to combine.
5 In a pot of boiling water, cook asparagus and broccolini for 2-3 minutes until just tender. Remove, drain and rinse under cool water.
6 In a large bowl place asparagus, broccolini, cos and chicken. Add ¼ of the dressing and toss to coat. Place on a large salad platter.
7 Arrange avocado, egg quarters and prosciutto attractively over salad veg. Drizzle over remaining dressing and garnish with shaved parmesan and croutons.
Nutrition Info (per serve)
-
Calories 480 cal
-
Kilojoules 2020 kJ
-
Protein 48 g
-
Total fat 23 g
-
Saturated fat 6 g
-
Carbohydrates 18 g
-
Sugar 8 g
-
Dietary fibre 5.5 g
-
Sodium 650 mg
-
Calcium 130 mg
-
Iron 3.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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