Tested till perfect Plated Caesar Salad

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.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 3 3hearts of romaine
  • 2-1/2 cups 2-1/2cupstorn radicchio leafradicchio leaves


  • 1/3 cup 1/3cupfinely chopped fresh parsley
  • 4 tsp 4tspolive oil
  • 1 large 1largegarlic clovegarlic cloves, minced
  • 1-1/4 tsp 1-1/4tspdried basil
  • 4 cups 4cupscubed stale French bread


  • 1/3 cup 1/3cuplight mayonnaise
  • 3 tbsp 3tbsplemon juice
  • 1-1/4 tsp 1-1/4tspDijon mustard
  • 1-1/4 tsp 1-1/4tspWorcestershire sauce
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1/4 tsp 1/4tspgranulated sugar
  • 1/4 tsp 1/4tspanchovy paste
  • 1 1clove garliccloves of garlic, minced
  • 1/4 cup 1/4cupfreshly grated Parmesan cheese
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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.

Nutritional Information Per serving: about

cal 125 pro 4g total fat 7g sat. fat 1g
carb 12g fibre 2g chol 3mg sodium 316mg

% RDI:

calcium 7 iron 9 vit A 17 vit C 30
folate 43
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