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Vegetarian Caesar salad

Vegetarian Caesar salad in a white bowl on a cloth napkin with a silver spoon and fork on the side.
(2)
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4
Vegetarian Caesar salad in a white bowl on a cloth napkin with a silver spoon and fork on the side.
  • 1.5 serves of vegetables per 
  • serving
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Ingredients

2 slices wholemeal bread
Olive oil
1 Lebanese cucumber, sliced
4 eggs
2 baby cos lettuce, leaves only
12 cherry tomatoes, halved
2 tbsp Parmesan cheese, shaved
1 cup our Healthy Caesar dressing (see recipe below)

Healthy Caesar dressing

1 clove garlic, crushed
2 tbsp Parmesan cheese, grated
¼ cup egg mayonnaise
¾ cup Greek or natural yoghurt
2 tsp lemon juice
1 tsp Dijon mustard
Cracked black pepper

Savvy swaps

You can swap:

Cos lettuce
Any type of lettuce
Cherry tomatoes
2 chopped tomatoes
Lebanese cucumber
Any cucumber
Oven
Sandwich press to make the croutons

Tips

Method

Step 1
Pre-heat the oven to 190oC and line a baking tray with baking paper.

Step 2
To make the dressing add the garlic and Parmesan cheese to a mini food processor. Blitz until finely chopped. Add the mayonnaise, yoghurt, Dijon mustard, lemon juice and black pepper to taste, and blitz again until well combined. Set aside.

Step 3
Cut the slices of bread into 2.5cm cubes and place on the baking tray. Brush or spray with olive oil and bake for around 20-25 minutes, tossing halfway through, until the bread cubes are crispy.

Step 4
Meanwhile, place eggs in a saucepan, just cover with cold water and bring to a simmer. Cook for 6-10 minutes (depending on the size of the eggs).

Step 5
Drain the eggs, make a small crack in the shell to stop cooking and let cool in cold water. This helps make them easier to peel.

Step 6
To assemble, fill four dinner bowls with cos leaves. Top with the halved cherry tomatoes, bread cubes, cucumber, boiled eggs cut in half and a few shavings of parmesan.

Step 7
Pour over your preferred amount of healthy Caesar dressing. Serve immediately.


Food safety tip: If you are taking leftovers for lunch, eggs and the dressing need to be kept cold so pack an ice brick.

Tips

Rating

5
(2)

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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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