Preheat the oven to 200'C.
Wash and pick the lettuce and parsley leaves.
Tear the lettuce leaves into bite size pieces. Spin in a salad spinner and then set aside in the fridge so that the leaves stay fresh and crisp.
Finely chop the capers, anchovies and parsley leaves. Mix into the Greek yogurt. Grate the Parmesan cheese with a coarse grater and set aside.
Cut the french bread into slices. Drizzle with the olive oil and bake in the oven for 7 minutes or until golden brown.
Remove the salad leaves from the fridge, dress with the yogurt Caesar dressing making sure the leaves are evenly coated and season with salt and pepper. Add most of the Parmesan, mix the salad and place in a bowl. Layer crostini in between the salad layers and finish with the remaining Parmesan.
«To make this a more substantial meal add cooked chicken breast or smoked fish. »