Caesar Salad with Grilled Garlic

Ingredients:

Refueling

• 1/2 cup plain low-fat Greek yogurt
• 3 tbsp. l. olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 2 anchovy fillets
• 1 clove garlic, chopped
• 0.5 cup grated Parmesan + extra for serving

Salad

• 3 tbsp. l. olive oil
• 2 cloves garlic, crushed
• 2 romaine lettuce hearts, halved lengthwise
• 1.5 cups stale bread with crust, cut into cubes (e.g. 10 cm baguette)

Preparation:

1. Refueling. Place the yogurt, olive oil, lemon juice, mustard, anchovies, and garlic in a blender, add 3 tablespoons of water, and blend until smooth. Add the Parmesan cheese and pulse until smooth, then season with salt and pepper.
2. Salad. Heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant and golden, about 3 minutes. Remove from heat. Brush the lettuce slices with garlic oil.
3. Place the bread cubes in the skillet with the remaining oil and cook, stirring frequently, until golden brown on all sides, about 5 minutes. Transfer to a bowl and season with a little salt and pepper.
4. Heat a large grill pan over medium-high heat. Season the lettuce halves with salt and pepper. Grill them cut-side down until grill marks appear, about 3 minutes.
5. Serve the salad with croutons, drizzled with the dressing, and sprinkled with Parmesan cheese. Store any remaining dressing in an airtight container in the refrigerator for up to 1 week.