gonna be using really good quality organic yoghurt I'm gonna get four big tablespoons

we've lost 90% of the saturated fats but we wanna still get that lovely Caesar salad vibe

a teaspoon of worcestershire sauce, half a teaspoon of English mustard I just want two

fillets of quality anchovies there finely sliced so we've gonna go in with a fine grater

these are really really useful for getting off that beautiful zest off the lemon you

want the juice of half a lemon a tablespoon of good quality white wine vinegar followed

by two tablespoons of cold pressed extra virgin olive oil then we're gonna go with a classic

flavour which is parmesan let's just mix this up let's have a taste simply utterly delicious

ok and in a funny way if you did a taste test with mayonnaise and quality yoghurt I'm telling

you this is cleaner more delicious and creamier next, veggies, slice up a whole romaine lettuce

nice and finely then I'm adding some chickery which gives it a subtle bitterness that works

really well with the parmesan the humble cauliflower cut it in half we'll put it into a mandolin

the best thing to do is use the guard ok keeps the fingers away just put it through such

an everyday vegetable made beautiful simply by a piece of equipment, now you want a small

red onion sliced up by a mandolin get stuck into mixing up the salad with that gorgeous

dressing so salad looking great we've got two breasts of chicken about 120 grams and

then I wanna just pick up a little bit of rosemary so just use your fist to tenderise

it and flatten out the fat part of the breast it's gonna make it more tender the anchovy

tin has got some seasoning in there so I'm just gonna go one tablespoon, we're using

skinless chicken breast here which reduces the fat content by about half compared to

the skin being left on and we'll need about 4 minutes on each side and look at that after

all these years of cooking I still get quite excited we want croutons cut about a centimeter

and a half thick slice of bread into cubes just move them around and let them soak up

all the natural fat that''s cooking out of the chicken doing it in a dry pan like this

you're minimising that fat you're giving a lot of flavour the meat's looking great just

let it rest it'll be much more juicy that way and then the croutons keep toasting them

until the last minute you want that hot crunch with the cold salad it works so so well, slice

up the juicy chicken about a centimeter thick and then load up your plate with the dress

salad and the hot crispy croutons from the pan one stroke of parmesan unbelievable so

there you go still delicious but it's half the calories of a regular Caesar salad it's

just beautiful and delicious!