Caesar salad (also spelled Cesar or Cesare) is a classic dish. Given its popularity across the globe it is no surprise there are many different versions of it. Here we have our own favourite: all green caesar salad with avocado!

  • preparation: 5-10 min
  • cooking: 10 min
  • ready in about: 20 min
SERVES 1 
  • 1 small roman lettuce
  • 1 avocado, sliced
  • 1 egg, boiled (semi-soft or hard boiled, the one you like best), halved
  • a few sprigs parsley
  • 5-6 green olives
  • a small piece Parmesan cheese, shaved
For the croutons:
  • 1 – 2 teaspoons of olive oil
  • 2 slices of wheat bread, cut in the big, rough cubes
For the dressing: 
  • 1/2 cup Greek yogurt
  • 1/2 teaspoon smoked paprika
  • 2 garlic cloves, crushed
  • 1 teaspoon Tabasco
  • ½ lemon, juice
  • salt and pepper

1.  Spread bread cubes in a single layer on a hot non-stick frying pan brushed all over with the 2 teaspoons of oil. Fry until golden and crisp. Wait until cooled. 

2.  Put all lettuce into a large bowl. Pour just under half the dressing over the leaves and carefully toss to coat – it’s gentler to use your hands. Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, avocado slices and eggs halves.

3.  It tastes also great with a slice of fresh sourdough bread in lieu of croutons. Pick your favourite option!

TIME:

  • preparation: 5-10 min
  • cooking: 10 min
  • ready in about: 20 min 

INGREDIENTS:

SERVES 1

  • 1 small roman lettuce
  • 1 avocado, sliced
  • 1 egg, boiled (semi-soft or hard boiled, the one you like best), halved
  • a few sprigs parsley
  • 5-6 green olives
  • a small piece Parmesan cheese, shaved

For the croutons:

  • 1 – 2 teaspoons of olive oil
  • 2 slices of wheat bread, cut in the big, rough cubes

For the dressing:

  • 1/2 cup Greek yogurt
  • 1/2 teaspoon smoked paprika
  • 2 garlic cloves, crushed
  • 1 teaspoon Tabasco
  • ½ lemon, juice
  • salt and pepper

METHOD: 

1.  Spread bread cubes in a single layer on a hot non-stick frying pan brushed all over with the 2 teaspoons of oil. Fry until golden and crisp. Wait until cooled. 

2.  Put all lettuce into a large bowl. Pour just under half the dressing over the leaves and carefully toss to coat – it’s gentler to use your hands. Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, avocado slices and eggs halves.

3.  It tastes also great with a slice of fresh sourdough bread in lieu of croutons. Pick your favourite option!