Asparagus Caesar Salad with Buttermilk Dressing
This is our take on a classic Caesar salad using buttermilk or kefir instead of mayonnaise to support gut health.
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Cooking tools:
- Mortar and pestle
- Grater
- Peeler
- Baking sheet
- Oven
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Fork
- Mixing bowl
- Measuring spoon
- Serving platter
- Plate
Ingredients
- 1 medium ciabatta loaf (or sourdough)
- 3 tbsp olive oil
- 1 bunch of asparagus, trimmed
- 4 large organic hens eggs
- 1 large Cos or Romaine lettuce, washed and roughly torn into large pieces
- 1 garlic clove (peeled)
- 3 anchovy fillets (marinated in extra virgin olive oil)
- 70 g Parmesan or Grana Padano (50g grated, 20g shaved using a peeler)
- 6 tbsp buttermilk (or kefir)
- 1 tbsp white wine vinegar
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