Caesar salad with yoghurt knobi dressing

Name: Caesar salad with yoghurt knobi dressing
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Eier, ca. 150 g Ciabatta-Brot; 4 discs Bacon; 2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp salt, pepper, sugar; 3-4 Tbsp Olive oil; 1/2 bunch Spring onions; 1 small romaine lettuce; 125 g Arugula (rocket); 250 g low-fat yoghurt; 1 TEASPOON Lemon juice; 1 Garlic clove

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Eier, ca. 150 g Ciabatta-Brot
4 discs Bacon
2 TABLESPOONS white balsamic vinegar
7-10 Tbsp salt, pepper, sugar
3-4 Tbsp Olive oil
1/2 bunch Spring onions
1 small romaine lettuce
125 g Arugula (rocket)
250 g low-fat yoghurt
1 TEASPOON Lemon juice
1 Garlic clove

Directions

1
Boil the eggs until soft. Quench, peel and let cool. Cut bread into about 8 thin slices
2
Fry the bacon in a coated pan without fat until crispy. Take out and drain on kitchen paper. Roast bread in bacon fat until golden brown
3
Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 2-3 tablespoons of oil. Clean and wash spring onions and salads. Cut spring onions into rings, pluck salads smaller. Mix both with the marinade
4
Bacon is crumbling. Grate half of the Parmesan cheese, and slice the rest into thin shavings with a peeler. Mix yoghurt, lemon juice, grated parmesan and 1 tablespoon of oil. Peel the garlic and press it directly into it. Season to taste. Mix yoghurt-knobi dressing and salad loosely. Halve eggs and arrange on top. Sprinkle with bacon and Parmesan shavings. Garnish with ciabatta croutons
5
Drink: cold beer