/ Friday, April 17, 2009 / 4 Comments / ,

Caesar Salad

I'm so pleased with the result of my Caesar Salad. It's light and not too creamy. I had chosen to omit the cheese this time, but, increase the yogurt portion from 1 1/2 Tbsp to 4 Tbsp instead. You can always top the salad with some cheese later, if that is what you prefer. Anyway, I served the salad with some crunchy croutons and some turkey bacon. Simply delish!

Recipe adapted from Celebrating The Pleasures Of Cooking by Chuck Williams

Caesar Salad

(Printable Recipe)


1 Large or 2 Small Heads Romaine Lettuce, preferably with small leaves
3 or 4 Slices French or Italian Bread, cut each into 1/2 inch thick
3 Tbsp Plus 1/2 Cup Extra Virgin Olive Oil
2 Garlic Cloves
Sea Salt To Taste
6 to 8 Anchovy Fillets in Olive Oil, drained
1 1/2 tsp Dry Mustard
1 1/2 Tbsp Plain Yogurt
1/2 Cup Freshly Grated Parmesan Cheese
Freshly Ground Pepper, to taste


Discard any tough or discolored outer leaves from the lettuce heads. Separate the leaves and reserve the large ones for another use. Rinse the smaller inner leaves and dry thoroughly. Break the leaves into halves or thirds. Place in a salad bowl, cover with a damp kitchen towel and refrigerate for 20 to 30 minutes to crisp.

Remove the crusts from the bread slices and discard. Cut the bread into 1/2-inch cubes. You should have about 2 cups.

In a large fry pan over low heat, warm the 3 Tbs. olive oil. Meanwhile, using the flat side of a chopping knife, smash 1 of the garlic cloves. When the oil is hot, add the garlic to the pan and sauté for 1 to 2 minutes. Add the bread cubes and fry, stirring and tossing, until crisp and golden on all sides, 4 to 5 minutes. Discard the garlic. Sprinkle the bread cubes with a little salt. Using a slotted spoon, transfer to paper towels to drain. Set the croutons aside to cool.

Chop the remaining garlic clove and combine with the 1/2 cup olive oil in a blender. Puree until smooth. In a small bowl, using a fork, mash the anchovies until they form a paste. Add to the oil and garlic in the blender along with the mustard, lemon juice and yogurt. Blend at high speed until a smooth emulsion forms. Add 2 Tbs. of the Parmesan cheese and blend again. Season with a little salt, remembering that anchovies are salty, and a little pepper.

Add three-fourths of the dressing to the lettuce and toss to coat well. Add about half of the remaining cheese and toss again. Add more dressing or more seasonings to taste. Sprinkle with the croutons and the remaining cheese. Serve immediately.

Related Posts


  1. The salad looks wonderful (and so does your chocolate cake!)

  2. Yummm...you can also chop up a loaf of french bread and drizzle some olive oil over it...toss with garlic salt and freshly cracked pepper- bake on high high (around 400) for about 10 minutes, stopping to stir 1/2 way thru...just make sure you let them cool before putting them in the salad or they cause the lettuce to wilt!

  3. this looks really good! I love that it doesn't use the traditional mayo or egg.

  4. @Debbie: Thanks for the comments.

    @dishinanddishes:Thanks for the tips!

    @LK-Healthy Delicious: Thanks and do try the recipe :)



Latest Posts

[6][recent][recent][Latest Posts]

Blog Archive

Follow @Instagram