Caesar salad met havermout croutons |


The caesar salad all in itself is quite an institution if you think about it and yet, there are as many variations as there are cafe’s that serve it. One is with anchovies, the other with nuts, one with avocado, the other with bacon. With cheese, without cheese… You name it and it is somewhere to be found.

The caesar salad is ‘invented’ by Caesar Cardini somewhere in the early 1900s and originally doesn’t have any more than 8 ingredients. Those are lettuce, boiled egg, oliveoil, lemonjuice, croutons, garlic, worcestershiresauce and feta. Now the last one came as a bit of a surprise as I don’t think I have ever been served a caesar salad with feta. You? Caesar salad met havermout croutons |

After the failed kale pizza I liked this renewed version of the Caesar salad a whole lot more. In the meantime we’re getting used a bit to our new healthy regime, the no snacking and good eating thing. I’ll give you full update tomorrow on how things are going with results and everything. Back to the salad.

I’m not sure if you should call this a caesar salad but it’s got to have a name so I’ve left it as is. It’s skinnier than the original I would think with the buttermilk dressing and really good!

Caesar salad with oat croutons |
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Caesar salad with oat croutons and avocado

Servings: 4


  • 90 gr rolled oats
  • 2 tbsp sunflower seeds
  • 2 tbsp almond slivers
  • 1 tbsp maple syrup
  • 3 cloves of garlic thinly sliced
  • 60 ml olive oil
  • sea salt and freshly ground black pepper
  • 2 little gems baby lettuce, outer leaves removed and cut into quarters
  • 2 avocado's stones removed and slices thinly
  • 1 tbsp finely chopped chives to serve
  • Buttermilk dressing
  • 80 ml buttermilk
  • 1 tbsp finely grated parmesan cheese
  • 2 tbsp lemon juice


  • Preheat the oven to 180 C. Put the rolled oats, sunflower seeds, almonds, maple syrup, garlic, olive oil, salt and pepper into a bowl and mix it all well together. Spread over a baking tray and bake, stirring every now and than, for about 15 minutes or until golden.
  • Leave to cool
  • To make the buttermilk dressing, put the buttermilk, parmesan, lemonjuice pepper and salt in a bowl and whisk together. Divide the salad over four plates, Add the buttermilk dressing, the slices of avocado, the croutons and the chives.


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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