Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 12 x 2mm-thick slices ciabatta bread, halved

  3. 1 cos lettuce, leaves separated, washed, dried, halved

  4. 20g 91/2 cup

  5. dressing

  6. 8 anchovy fillets

  7. 1 egg

  8. 4 1/2 tbs low-fat cottage cheese

  9. 1 tbs fresh lemon juice

  10. 1 tsp Dijon mustard

  11. 1 garlic clove, crushed

  12. Pinch sugar

  13. 80g (1/3 cup) skim milk natural yoghurt Salt & ground black pepper, to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160°C. Place the bread pieces in a single layer on 2 baking trays. Bake in preheated oven for 20 minutes. Swap the trays in the oven and bake for a further 15 minutes or until bread is light golden and crisp. Cool. Break each piece in half.

  2. Meanwhile, to make the dressing, place the anchovy fillets between several thicknesses of paper towel and press firmly to remove oil. Roughly chop the anchovy fillets. Reserve 1/2 the anchovies for the salad.

  3. Place the remaining anchovies with the egg, cottage cheese, lemon juice, mustard, garlic and sugar into a blender or the bowl of a food processor. Blend for 1 minute or until completely smooth.

  4. Place the yoghurt into a medium bowl and gradually stir in the egg mixture. Season with salt (if needed) and pepper and mix well.

  5. Combine the bread pieces, lettuce, Parmesan and reserved anchovies in a serving bowl. Add dressing and toss well. Serve immediately.


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