Ceasar Salad "Cook & Snack"

Wash the romaine lettuce, spin dry and drape in a bowl as a bed for the other ingredients. Remove the crusts from the toast, cut into small cubes and fry in hot oil with garlic to make crispy croutons. For the dressing, mix the mayonnaise and natural yogurt together. Add the lemon juice, Worcester sauce, salt and pepper and mix well. Arrange the salmon on the romaine lettuce. Pour the dressing over the salmon and salad. Serve the salad sprinkled with plenty of grated Parmesan cheese and the croutons.