Caesar salad with ranch dressing
- 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.