Caesar salad with yoghurt and garlic dressing

Name: Caesar salad with yoghurt and garlic dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 4 discs Bacon; 3 TABLESPOONS Olive oil; 8 thin slices of ciabatta bread (approx. 20 g each); 1 small romaine lettuce; 125 g Rocket; 1/2 bunch Spring onions; 2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Garlic clove; 250 g low-fat yoghurt (1.5% fat); 1 TEASPOON Lemon juice; 20 g grated parmesan cheese; 1 pinch Sugar; 7-10 Tbsp Parmesan slicer

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs (size M)
4 discs Bacon
3 TABLESPOONS Olive oil
8 thin slices of ciabatta bread (approx. 20 g each)
1 small romaine lettuce
125 g Rocket
1/2 bunch Spring onions
2 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Garlic clove
250 g low-fat yoghurt (1.5% fat)
1 TEASPOON Lemon juice
20 g grated parmesan cheese
1 pinch Sugar
7-10 Tbsp Parmesan slicer

Directions

1
Put the eggs in boiling water and boil for about 8 minutes, drain and quench. Drain the bacon in a pan, take it out and let it drain on kitchen paper. Heat 1 tablespoon of oil in a frying pan.
2
Fry slices of bread in it until golden brown. Clean, wash and cut the romaine lettuce into large pieces. Clean, wash and drain the rocket. Clean, wash and cut spring onions into rings. Season vinegar with salt and pepper.
3
Add 1 tablespoon of oil. Mix salad, spring onions and marinade. Peel garlic and chop finely. Mix yoghurt, lemon juice, 1 tablespoon of oil and garlic. Stir in parmesan. Season to taste with salt, pepper and sugar.
4
Mix with the salad. Peel and halve the eggs. Arrange salad and eggs on plates. Crumble the bacon and sprinkle on top. Garnish with parmesan slices and bread croutons.