Plated Caesar Salad
This recipe makes 8 servings
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 |
- Portion size: 8
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 3hearts of romaine
- 2-1/2 cups 2-1/2cupstorn radicchio leafradicchio leaves Croutons:
- 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 Dressing:
- 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
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.
