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.
2
Serves
289
Calories
16.2g
Protein
236g
Serving Size
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
- 1Cook eggs to your liking, we used hard boiled but you can poach if you like.
- 2Preheat 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.
- 3In a small mixing bowl or blender, whisk or blend all the dressing ingredients. Toast your bread then cut into crutons.
- 4Place 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.
- 5Serve immediately.