Plated Caesar Salad Plated Caesar Salad

Author: Canadian Living

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.

  • Portion size 8 servings




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 facts <b>Per serving:</b> about

  • Sodium 316 mg
  • Protein 4 g
  • Calories 125.0
  • Total fat 7 g
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g


  • Iron 9.0
  • Folate 43.0
  • Calcium 7.0
  • Vitamin A 17.0
  • Vitamin C 30.0
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Plated Caesar Salad