New This Month

Light Caesar Salad


Try this update on a Caesar salad that eliminates much of the fat and calories of the classic version but none of the flavor you love.

  • Servings: 4

Photography: Quentin Bacon

Source: Martha Stewart Living, August 2002


  • 2 garlic cloves
  • 1/8 teaspoon coarse salt
  • 1/4 pound rustic bread (half a small loaf ), crusts removed, cut into 3/4-inch cubes
  • 1 anchovy fillet (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoon extra-virgin olive oil
  • 2 heads romaine lettuce (about 10 ounces each), outer leaves discarded, inner leaves cut into 1-inch-wide strips
  • 1/2 ounce Parmesan cheese, shaved


  1. Preheat oven to 350 degrees. In a medium bowl, mash 1 garlic clove with the salt to form a smooth paste. Add bread cubes, and toss to combine. Spread cubes in a single layer on a rimmed baking sheet. Bake until crisp and golden brown, about 20 minutes, turning once.

  2. Make the vinaigrette: In a small bowl, mince remaining garlic clove with the anchovy, if using, to form a smooth paste. Whisk in lemon juice, Worcestershire, mustard, and the pepper. Slowly whisk in the oil.

  3. In a large serving bowl, toss lettuce with vinaigrette and reserved croutons. Serve immediately, garnished with shaved Parmesan.

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