Skip to main content

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.


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

  2. 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 :)


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W