Country Living (UK) - - Food & Drink -

Prepa­ra­tion 20 min­utes Cook­ing 5 min­utes Makes 16 This is a bite-sized ver­sion of the clas­sic Cae­sar salad.

½ tbsp olive oil 4 an­chovies, finely chopped 1-2 slices of white bread, crusts re­moved and diced into small cubes ½ small gar­lic clove, crushed ½ tbsp freshly chopped pars­ley 16 Lit­tle Gem let­tuce leaves, sep­a­rated and trimmed Parme­san shav­ings, to gar­nish


2 tbsp may­on­naise 2 tbsp full-fat nat­u­ral yo­gurt juice of ½ lemon 1 tsp Di­jon mus­tard ½ tsp Worces­ter­shire sauce

1 Mix to­gether the dress­ing in­gre­di­ents. Check the sea­son­ing. 2 Heat the oil in a small pan and add the an­chovies. Cook for 1-2 min­utes to melt into the oil. Add the diced bread and stir-fry un­til golden. Then add the gar­lic and cook for 30 sec­onds. Tip into a bowl and toss in the pars­ley. 3 Ar­range the let­tuce cups on a plat­ter. Driz­zle with the dress­ing and sprin­kle with the crou­tons. Gar­nish with Parme­san shav­ings.

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