Vegetarian Caesar Salad

Although we have made this vegetarian, you can add grilled chicken breast slices into the salad ingredients, drizzle the dressing and then plate up. The mushrooms make a great addition to this recipe plus they add more nutrition. We have boiled our egg however you can poach if you would like a running egg with your salad.

Ingredients

Salad

• 8 cup mushrooms, sliced
• 1 baby cos lettuce chopped
• 2 eggs cooked to your liking
• 1 tbsp. olive oil
• 1 clove garlic, crushed
• 1 slice multigrain bread, toasted

Dressing

• 3 anchovies
• 1 clove garlic, crushed
• 2 tsp. dijon mustard
• 2 tbsp. lemon juice
• 1 tbsp. olive oil
• 3 tbsp. greek yoghurt, light

Method

1. Cook eggs to your liking, we used hard boiled but you can poach if you like.
2. Preheat non stick frying pan over medium-high heat. Heat olive oil then add mushrooms, saute for a couple of minutes until softened. Add garlic, season with salt and pepper, stir for 1 minute then take off heat and set aside.
3. In a small mixing bowl or blender, whisk or blend all the dressing ingredients. Toast your bread then cut into crutons.
4. Place in a serving bowl the lettuce, mushrooms and drizzle half the dressing. Then add the eggs, crutons on top and remaining dressing. Season with salt and pepper.
5. Serve immediately.