Food & Cooking Recipes Salad Recipes Light Caesar Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Quentin Bacon Servings: 4 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. Ingredients 2 garlic cloves ⅛ 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 Directions 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. 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. In a large serving bowl, toss lettuce with vinaigrette and reserved croutons. Serve immediately, garnished with shaved Parmesan. Rate it Print