Caesar Salad 21 Day Wonder Diet Day 16 Recipes

Steps:

• Preheat oven to 180°C.
• Remove crusts from bread, cut bread into small squares. Place on oven tray; toast about 5 minutes.
• Meanwhile, cook prosciutto in medium heated frying pan until crisp. Chop coarsely.
• Combine yogurt, juice, anchovy and mustard in medium bowl. Add lettuce; toss to combine.
• Serve lettuce mixture topped with toast, prosciutto and egg.

Steps:

• Preheat the oven to 400 degrees F.
• For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
• Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
• For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
• Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
• Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

Steps:

• Spray chicken with cooking oil; cook chicken in heated small frying pan. Remove from heat; cool. Shred chicken coarsely; combine in medium bowl with cheese, celery, onion, dill, and garlic.
• Divide chicken mixture among lettuce leaves.

Steps:

• Bring the water to th eboil in a medium saucepan; add chicken. Simmer, covered, about 10 minutes or until chicken is cooked. Cool chicken in poaching liquid for 10 minutes; drain, then slice thickly.
• Meanwhile, combine yogurt, juice and mustard in medium bowl. Add apple, celery, parsley and chicken; mix gently.