Caesar salad
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My Low Carb Kitchen

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My Low Carb Kitchen

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Caesar salad

Recipe By Vickie de Beer
Photographs By Craig Fraser

Ingredients

For the dressing:
125g/125ml (½ cup) crème fraîche 
3 cloves garlic, very finely chopped 
6 drained anchovy fillets, finely chopped 
18g/15ml (1 tbsp)Dijon mustard 
juice of 1 lemon
5ml (1 tsp) honey
30g/60ml (¼ cup) grated Parmesan 
125ml (1/2 cup) olive oil 
salt and freshly ground black pepper
For the salad:
1 roasted whole chicken, flaked 
250g cos lettuce or gem lettuce, washed 
2 avocados, sliced or mashed up 
50g/125ml (½ cup) shaved Parmesan 
a few strips of crispy fried bacon (optional)

I pop a whole chicken in the oven to roast most Sunday evenings: it takes 2 minutes to season, drizzle with olive oil and pop in the oven, and then it roasts on its own for an hour and 20 minutes or so while I finish off a few other chores. This is just one of the meals we make with it.

Cooking Instructions

I pop a whole chicken in the oven to roast most Sunday evenings: it takes 2 minutes to season, drizzle with olive oil and pop in the oven, and then it roasts on its own for an hour and 20 minutes or so while I finish off a few other chores. This is just one of the meals we make with it.

About the Author

Vickie de Beer has been a food writer, stylist and food editor of Rooi Rose for 13 years. Having been inspired by her mother who was an avid cook and food enthusiast, Vickie received her professional chef’s diploma from the Institute of Culinary Arts.

Since then she has contributed as a health and food writer to Shape magazine and worked closely with Discovery and Bestmed (two of South Africa’s largest medical aid companies) on nutritional cooking features.

Vickie has won numerous food writing and styling awards including Galliova Food Writer Award of the Year (three times) and a PICA (Best Stylist).

More About The Author

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