gonna be using really good quality organic yoghurt I’m gonna get four big tablespoons
we’ve lost 90% of the saturated fats but we wanna still get that lovely Caesar salad vibe
a teaspoon of worcestershire sauce, half a teaspoon of English mustard I just want two
fillets of quality anchovies there finely sliced so we’ve gonna go in with a fine grater
these are really really useful for getting off that beautiful zest off the lemon you
want the juice of half a lemon a tablespoon of good quality white wine vinegar followed
by two tablespoons of cold pressed extra virgin olive oil then we’re gonna go with a classic
flavour which is parmesan let’s just mix this up let’s have a taste simply utterly delicious
ok and in a funny way if you did a taste test with mayonnaise and quality yoghurt I’m telling
you this is cleaner more delicious and creamier next, veggies, slice up a whole romaine lettuce
nice and finely then I’m adding some chickery which gives it a subtle bitterness that works
really well with the parmesan the humble cauliflower cut it in half we’ll put it into a mandolin
the best thing to do is use the guard ok keeps the fingers away just put it through such
an everyday vegetable made beautiful simply by a piece of equipment, now you want a small
red onion sliced up by a mandolin get stuck into mixing up the salad with that gorgeous
dressing so salad looking great we’ve got two breasts of chicken about 120 grams and
then I wanna just pick up a little bit of rosemary so just use your fist to tenderise
it and flatten out the fat part of the breast it’s gonna make it more tender the anchovy
tin has got some seasoning in there so I’m just gonna go one tablespoon, we’re using
skinless chicken breast here which reduces the fat content by about half compared to
the skin being left on and we’ll need about 4 minutes on each side and look at that after
all these years of cooking I still get quite excited we want croutons cut about a centimeter
and a half thick slice of bread into cubes just move them around and let them soak up
all the natural fat that”s cooking out of the chicken doing it in a dry pan like this
you’re minimising that fat you’re giving a lot of flavour the meat’s looking great just
let it rest it’ll be much more juicy that way and then the croutons keep toasting them
until the last minute you want that hot crunch with the cold salad it works so so well, slice
up the juicy chicken about a centimeter thick and then load up your plate with the dress
salad and the hot crispy croutons from the pan one stroke of parmesan unbelievable so
there you go still delicious but it’s half the calories of a regular Caesar salad it’s
just beautiful and delicious!
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