Plated Caesar Salad
If the kids love Caesar salad, they'll appreciate this version of the classic — updated with radicchio and crunchy herbed croutons. Light mayonnaise and no oil cut the fat.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 125 |
| pro | 4 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 2 g |
| chol | 3 mg |
| sodium | 316 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 9% |
| vit A | 17% |
| vit C | 30% |
| folate | 43% |
-
3 hearts romaine lettuce
2-1/2 cups (625 mL) torn radicchio
Croutons:
1/3 cup (75 mL) finely chopped fresh parsley
4 tsp (20 mL) olive oil
1 large clove garlic, minced
1-1/4 tsp (6 mL) dried basil
4 cups (1 L) cubed stale french bread
Dressing:
1/3 cup (75 mL) light mayonnaise
3 tbsp (50 mL) lemon juice
1-1/4 tsp (6 mL) dijon mustard
1-1/4 tsp (6 mL) worcestershire sauce
1/4 tsp (1 mL) each salt and pepper
1/4 tsp (1 mL) granulated sugar
1/4 tsp (1 mL) anchovy paste
1 clove garlic, minced
1/4 cup (50 mL) freshly grated parmesan cheese
Preparation:
Croutons: In large bowl, whisk together parsley, 1/4 cup (50 mL) water, oil, garlic and basil; add bread cubes and toss to combine. Spread on baking sheet; bake in 425°F (220°C) oven, stirring twice, for 15 minutes or until golden and crunchy. Let cool on pan on rack. (Croutons can be made ahead and stored in airtight container for up to 2 days.)
Dressing: In small bowl, whisk together mayonnaise, lemon juice, 3 tbsp (50 mL) water, mustard, Worcestershire sauce, salt, pepper, sugar, anchovy paste and garlic. Stir in 3 tbsp (50 mL) of the cheese. (Dressing can be covered and refrigerated for up to 4 hours.)
Divide romaine leaves evenly among 8 salad plates. Arrange radicchio in centre. Drizzle with dressing; top with croutons. Sprinkle with remaining cheese.
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