Light Caesar Salad

Photo: Quentin Bacon

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.


  • 2 garlic cloves

  • teaspoon coarse salt

  • ¼ pound rustic bread (half a small loaf ), crusts removed, cut into ¾-inch cubes

  • 1 anchovy fillet (optional)

  • 1 tablespoon freshly squeezed lemon juice

  • ½ teaspoon Worcestershire sauce

  • ¼ teaspoon Dijon mustard

  • ½ 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

  • ½ 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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