Caesar salad surprisingly hails from Mexico. Caesar Cardini, who ran restaurants in Tijuana in the 1920s-1940s, is credited as the inventor of the far from conservative twist on a boring salad. Probably the reason for such a triumph is that it doesn't taste like most healthy food should do.
Serves 6
Takes 25 minutes to make
1. Before your friends arrive, make the croutons for the salad. Preheat the oven to 200°C/fan 180°C/gas 6. Cut the crusts off the bread, then cut the bread into pieces. Put into a roasting tin, sprinkle with the garlic, olive oil and a little sea salt, and mix together. Cook for 10 minutes. Cool and put into a sealed container until you need them.
2. Put the lettuce into a colander and rinse under cold running water. Shake dry, then put into a sealed container and chill until needed.
3. Take a bowl and put in a handful of lettuce leaves (tearing any large leaves). Sprinkle with the croutons.
4. Drag a vegetable peeler over the Parmesan and let a few shavings fall into your salad. Drizzle over some caesar salad dressing and eat.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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