Caesar Salad (Light)
Chelsea Mills • October 13, 2020
A lighter version of Caesar Salad.
This recipe was originally published in the April 2007 issue of Cooking Light. Old-fashioned Caesar salad dressing recipes typically call for raw egg yolks, but the yolks in this version are cooked. They're heated with the other dressing ingredients so there's less risk of the yolks scrambling. I used white wine vinegar and anchovy paste (because that is what I had on hand). The salad is pictured above served with Moroccan Flatbreads.
INGREDIENTS
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 3 ounces French bread, cut into 1/2-inch cubes (about 3 1/2 cups)
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon water
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1 1/2 teaspoons anchovy paste
- 1 large egg yolk
- 1 head chopped romaine lettuce (about 10 oz)
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
DIRECTIONS
- Heat oil in a small saucepan over medium heat. Stir in garlic. Remove pan from heat; let stand 5 minutes. Remove garlic from oil with a slotted spoon; discard garlic.
- Preheat broiler.
- Place bread on a baking sheet. Drizzle bread with 1 1/2 teaspoons oil; toss to coat. Arrange bread in an even layer. Broil 6 inches from heat for 2 minutes or until lightly browned, stirring after 1 minute. Turn oven off. Place pan on middle oven rack; close oven door.
- Add juice and next 6 ingredients (through egg yolk) to remaining oil in pan. Cook over medium heat 30 seconds or until mixture thickens and begins to bubble around edges, stirring constantly. Don't overheat or egg will start to scramble.
- Pour mixture into a small bowl; cool to room temperature.
- Place lettuce in a large bowl. Add egg mixture, cheese, and pepper; toss gently to coat. Add bread; toss gently to combine. Serve immediately.
Serves 6
WW Pts 2 per serving
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