Lighter Classic Caesar Salad

Ingredients

• 2 each large heads romaine, washed, dried, and chopped
• 0.33 cup freshly grated Parmesan, plus shavings to finish
• 2 cup crusty bread cubes (whole grain works well)
• 1 tbsp olive oil (for croutons)
• 0.25 tsp garlic powder
• 2 each anchovy fillets (or 1 tsp anchovy paste) (for the classic dressing)
• 1 clove garlic, grated (for the classic dressing)
• 1 tsp Dijon mustard (for the classic dressing)
• 2 tbsp lemon juice (for the classic dressing)
• 1 tsp Worcestershire sauce (for the classic dressing)
• 0.33 cup mayonnaise (the classic raw egg yolk version is optional) (for the classic dressing)
• 2 tbsp olive oil (for the classic dressing)
• 0.25 cup grated Parmesan (for the classic dressing)
• Black pepper to taste (for the classic dressing), to taste

Instructions

1. 1

   Croutons: heat the oven to 375°F. Toss bread cubes with olive oil and garlic powder. Bake 10 to 12 minutes, shaking once, until golden.

   10 min
2. 2

   Dressing: mash the anchovy and garlic into a paste. Whisk in Dijon, lemon juice, and Worcestershire, then the mayo, olive oil, and Parmesan. Season with pepper. Thin with a splash of water if needed.

3. 3

   Toss: put the romaine in a large bowl, add about two thirds of the dressing, and toss well. Add more to taste.

4. 4

   Finish: top with croutons, Parmesan shavings, and extra pepper. Serve right away.