DINNER
Grilled Lettuce Caesar
Prep 15 Mins •Cook 15 Mins • Serves 4
Ingredients
For the dressing:
- 1/2 cup parmesan cheese, grated (1.6 oz)
- 1 1/2 tbsp olive oil (1 fl oz)
- 4 anchovy fillets (0.6 oz)
- 1 tsp dijon mustard
- 2 garlic cloves, minced
- 1 oz lemon juice, (about 1 small lemon) (1 fl oz)
For the salad:
- sea salt, to taste
- ground black pepper, to taste
- 1 lb chicken thighs, boneless, skinless (1 lb)
- 5 oz reduced fat greek yoghurt (5 oz)
- 2-3 tbsp olive oil, enough for brushing (2 fl oz)
- 4 baby cos lettuce hearts (1.8 lb)
- 4 thick slices of sourdough bread (7.1 oz)
- 1/2 medium red onion, thinly sliced (2.1 oz)
- 1/4 cup parmesan cheese, shaved (1.1 oz)
Method
- Preheat your grill or grilling surface to high heat. Season the chicken with salt and pepper to taste.
- To prepare the dressing, place the yogurt, parmesan cheese, olive oil, anchovy fillets, mustard, garlic and lemon juice in a food processor or blender. Pulse to combine, then blend until smooth. Adjust the consistency by adding a small amount of olive oil and blending again until desired consistency is achieved.
- Once the grill is heated, add the chicken thighs and cook 3-4 minutes on each side or until fully cooked. Transfer to a clean cutting board and allow to cool slightly.
- Meanwhile, slice the baby cos lettuce in half lengthwise, leaving the stems intact to hold all leaves together. Brush the hearts of lettuce with olive oil and place on the grill, sliced side down, and grill for 2-3 minutes or until char marks appear.
- Brush the sourdough bread with olive oil and season with salt and pepper to taste. Grill 1-2 minutes on each side or until toasted with char marks.
- Remove the lettuce and sourdough. Plate the grilled lettuce, allowing two halves per serving. Slice the cooked chicken and arrange on top of the grilled romaine along with the red onions and shaved parmesan cheese. Tear or chop the toasted sourdough into croutons, then drizzle with the prepared dressing and
serve.
Nutritional Information
Per serve
Energy | 5608 kJ/1340 cal |
Fat | 131 g |
Carbohydrate | 17 g |
Protein | 25 g |
Fibre | 4g |
Sodium | 3996 mg |
Nutritionist
Certified Dietician and Nutritionist with a Masters of Science in Dietetics and Nutrition.
This recipe and the nutritional value provided are for general information purposes only and should not be taken as health or nutritional advice. Whilst our recipes are created by certified nutritionists, we recommend that you consult with a qualified health professional in relation to your individual requirements.
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