Light Caesar Salad
Servings: 4 People
Ingredients
- 120 ml Greek Yogurt , low fat
- 20 grs Parmesan cheese , grated
- 5 grs Parmesan cheese , shaved
- 3 Anchovies Fillets , finely chopped
- 1 teaspoon English mustard
- 1 tablespoon Lemon juice
- 1 tablespoon White Wine Vinegar
- 1 teaspoon Tabasco
- 1 clove roasted Garlic , finely chopped
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
- ½ teaspoon Aleppo Pepper
- 4 tablespoons EVOO , (Extra Virgin Olive Oil)
- 2 Chicken Fillets , about 700 grs and without the skin
- 2 Butter Lettuces , whole leaves
Instructions
- Set the oven to 250 degrees C, grill broiler, rack on the highest level.
- Cut the chicken breasts in a butterfly way so that you have 0.5 cm thickness fillets. Brush the fillets with 1 tablespoon of olive oil and season with the salt and pepper. Place the fillets in an oven-proof baking dish and grill them on each side for 3-4 minutes. Take out of the oven and slice the fillets into strips.
- In the meantime, place in a high-speed food processor with the metal blade on, the yogurt, anchovies, English mustard, garlic, wine vinegar, the Worcestershire sauce, the tabasco, lemon juice and the parmesan cheese and blend.
- Take a large bowl and add the lettuce with ¾ of the sauce and toss. Remove from the bowl and add in a serving plate, then on top add the chicken strips. Drizzle the remaining sauce and toss the shaved parmesan. Season with the red Aleppo pepper.