Caesar salad with ranch dressing

Caesar salad with ranch dressing

This salad with crunchy croutons is an easy lunch dish for beginners.

By , 21 September 2015
Caesar salad with ranch dressing
  • Ready in: 30 mins
  • Serves: 4
  • Price: 53p per serving
Nutritional Info
Each 113g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 699KJ 167KCAL
of your reference intake.
Typical energy values per 100g: 619kJ/148kcal.
  • 1 ciabatta roll (approx 90g)
  • 2 tbsp olive oil
  • 2 Little Gem lettuces
  • 4 radishes
  • 1/2 lemon
  • 100g low-fat Greek yogurt
  • 1 tsp wholegrain mustard
  • 1/2 tsp balsamic vinegar
  • Black pepper
  • 20g grated Pecorino cheese (or Parmesan cheese)
  • This recipe is part of our 'cooking with kids' feature and has instructions for children.

  • Pre-heat the oven to 190C/170C Fan/Gas 5. Slice the ciabatta on the chopping board. Cut each slice into 2cm cubes.

  • Put the cubes in a bowl. Add the oil and stir to coat evenly. Spread out the ciabatta pieces on the baking tray.

  • Bake for 5 minutes until crisp and golden. Take out of the oven and leave to cool on the tray.

  • Pull the leaves off the lettuce. Wash with the radishes in a colander, then dry on kitchen paper. Tear the leaves into the salad bowl.

  • Cut off the top and bottom of the radishes. Slice thinly and add to the bowl.

  • Squeeze the lemon and pour the juice into a measuring jug. Add the yogurt, mustard, vinegar and 3 grinds of black pepper. Whisk together with a fork.

  • Drizzle the dressing over the salad and toss it all together. Transfer to individual plates.

  • Add the croutons. Sprinkle a little grated cheese over the top and it's ready to serve.