Plated Caesar Salad

By The Canadian Living Test Kitchen

82 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	125125 cal
pro	4 g4g pro
total fat	7 g7g total fat
sat. fat	1 g1g sat. fat
carb	12 g12g carb
fibre	2 g2g fibre
chol	3 mg3mg chol
sodium	316 mg316mg sodium
% RDI:	-
calcium	77 calcium
iron	99 iron
vit A	1717 vit A
vit C	3030 vit C
folate	4343 folate

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.

Ingredients

3 hearts of romaine 3 3hearts of romaine
2-1/2 cups torn radicchio leaves 2-1/2 2-1/2cups cupstorn radicchio leafradicchio leaves
Croutons:
1/3 cup finely chopped fresh parsley 1/3 1/3cup cupfinely chopped fresh parsley
4 tsp olive oil 4 4tsp tspolive oil
1 large garlic cloves , minced1 1large largegarlic clovegarlic cloves, minced
1-1/4 tsp dried basil 1-1/4 1-1/4tsp tspdried basil
4 cups cubed stale French bread 4 4cups cupscubed stale French bread
Dressing:
1/3 cup light mayonnaise 1/3 1/3cup cuplight mayonnaise
3 tbsp lemon juice 3 3tbsp tbsplemon juice
1-1/4 tsp Dijon mustard 1-1/4 1-1/4tsp tspDijon mustard
1-1/4 tsp Worcestershire sauce 1-1/4 1-1/4tsp tspWorcestershire sauce
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
1/4 tsp granulated sugar 1/4 1/4tsp tspgranulated sugar
1/4 tsp anchovy paste 1/4 1/4tsp tspanchovy paste
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 cup freshly grated Parmesan cheese 1/4 1/4cup cupfreshly 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.