Low-fat Caesar salad recipe
 This easy Caesar salad recipe uses all the ingredients you’d expect to find, but varies the method to make it lighter. 2-3 slices sourdough bread, depending on size1 tsp olive oil1 garlic clove, peeled2 heads Cos lettuce, leaves separated and torn1 tbsp finely grated parmesan cheese 2-3 slices sourdough bread, depending on size 1 tsp olive oil 1 garlic clove, peeled 2 heads Cos lettuce, leaves separated and torn 1 tbsp finely grated parmesan cheese 1 free-range egg yolk4 anchovies in olive oil, drained, oil reserved½ garlic clove, grated½ lemon, juice and zest1 tsp Dijon mustard25g/1oz Parmesan, finely grated2 tbsp extra-virgin olive oilblack pepper 1 free-range egg yolk 4 anchovies in olive oil, drained, oil reserved ½ garlic clove, grated ½ lemon, juice and zest 1 tsp Dijon mustard 25g/1oz Parmesan, finely grated 2 tbsp extra-virgin olive oil black pepper Method Heat a griddle pan over a high heat until smoking. Drizzle the bread with a little oil and then rub with the garlic clove.Griddle the bread for 30-40 seconds on each side, or until golden-brown and crisp with deep char-grill lines. Leave to cool slightly and then tear into bite-sized pieces.Meanwhile make the dressing. Put the egg yolk, anchovies, a tablespoon of the reserved anchovy oil, the garlic, lemon zest and juice, mustard and parmesan into a small food processor along with a pinch or two of pepper. Blend to a paste. (Alternatively, chop everything really fine, and mash into a paste in a mixing bowl until as smooth as possible.)With the motor running gradually trickle in the oil, a few drops at a time, until completely incorporated. If the dressing is too thick, add a little warm water (about two tablespoons) and blend again. Season to taste with black pepper.Put the lettuce into a serving bowl. Pour over some of the dressing and toss to mix and coat. Scatter over the croûtons and the grated parmesan and serve. Heat a griddle pan over a high heat until smoking. Drizzle the bread with a little oil and then rub with the garlic clove. Heat a griddle pan over a high heat until smoking. Drizzle the bread with a little oil and then rub with the garlic clove. Griddle the bread for 30-40 seconds on each side, or until golden-brown and crisp with deep char-grill lines. Leave to cool slightly and then tear into bite-sized pieces. Griddle the bread for 30-40 seconds on each side, or until golden-brown and crisp with deep char-grill lines. Leave to cool slightly and then tear into bite-sized pieces. Meanwhile make the dressing. Put the egg yolk, anchovies, a tablespoon of the reserved anchovy oil, the garlic, lemon zest and juice, mustard and parmesan into a small food processor along with a pinch or two of pepper. Blend to a paste. (Alternatively, chop everything really fine, and mash into a paste in a mixing bowl until as smooth as possible.) Meanwhile make the dressing. Put the egg yolk, anchovies, a tablespoon of the reserved anchovy oil, the garlic, lemon zest and juice, mustard and parmesan into a small food processor along with a pinch or two of pepper. Blend to a paste. (Alternatively, chop everything really fine, and mash into a paste in a mixing bowl until as smooth as possible.) With the motor running gradually trickle in the oil, a few drops at a time, until completely incorporated. If the dressing is too thick, add a little warm water (about two tablespoons) and blend again. Season to taste with black pepper. With the motor running gradually trickle in the oil, a few drops at a time, until completely incorporated. If the dressing is too thick, add a little warm water (about two tablespoons) and blend again. Season to taste with black pepper. Put the lettuce into a serving bowl. Pour over some of the dressing and toss to mix and coat. Scatter over the croûtons and the grated parmesan and serve. Put the lettuce into a serving bowl. Pour over some of the dressing and toss to mix and coat. Scatter over the croûtons and the grated parmesan and serve. Recipe tips This salad is a great base for a simple piece of grilled chicken, cut into slices, or a handful or roasted vegetables.