Caesar salad for the diet conscious

I love when the weather warms up and it's salad time - lunch or dinner I am happy to have a big bowl of salad. There are many different salads out there, and often it's just a standard bowl of garden salad - or my version with feta Greek style (without the olives). But I can't pass up a good Caesar Salad. So when I purchased The 21-day Wonder Diet book by Woman's Weekly a couple of years ago - this is one of my favourite salads. Made in under 10 minutes, quick and easy too!!

Serves 1

YOU WILL NEED 

• 1 slice rye bread, cubed
• 1 slice prosciutto
• 2 tablespoons skim milk yoghurt
• 1/2 tablespoon lemon juice (this is to taste really, I like tart but add less if your not into lemon)
• 1/2 anchovy fillet, smooshed
• 1/2 teaspoon Dijon mustard
• 1 baby cos lettuce
• 1 hard boiled or poached egg.

Method

1. Preheat oven to 180
2. Place a rack on a oven tray, then add prosciutto and bread. Pop into oven about 5-10 minutes - its just as long as it takes to do the next couple of steps.
3. Add egg to tepid water and bring to boil - or poach as you do!
4. Combine yoghurt, juice, anchovy and mustard in a small bowl.
5. Quarter and trim the baby cos, wash, and you can toss with dressing or as I prefer, just layer up in your bowl.
6. Remove from the oven your bread and prosciutto
7. Peel your egg and quarter - or drain the poached one.
8. Chop or just crumble your prosciutto over your lettuce, sprinkle on the croutons add your egg and drizzle with dressing - take a seat in the sun and enjoy!!!