Caesar Salad

In recent years, refrigerated egg substitute has replaced the raw egg traditional to this classic salad recipe. Don't skimp on the garlic and herb croutons--they're well worth the effort.

Recipe from Family Circle
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    • 1 clove garlic
    • 2 tablespoons frozen or refrigerated cholesterol-free egg replacement
    • 3 anchovy fillets (optional)
    • 1/2 teaspoon Dijon-style mustard
    • 2 tablespoons grated Parmesan
    • 1 tablespoon fresh lemon juice
    • 1/2 cup olive oil
    • 2 tablespoons olive oil
    • 1 tablespoon butter
    • 1 clove garlic, finely chopped
    • 2 cups 3/4-inch cubes Italian bread
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon grated Parmesan
    • 1 head romaine, 1-1/2-inch pieces
    Cook garlic in small pot boiling water, 5 minutes. Drain. Place garlic in processor or blender. Add egg replacement, anchovies if desired, mustard, Parmesan and lemon juice. Puree 1 minute. With machine running, add oil in stream until blended.
    Heat oil and butter in large nonstick skillet over medium-low heat. Add garlic; cook 2 minutes. Add bread cubes. Increase heat to medium-high; cook, stirring frequently, until bread is evenly browned, 7 to 8 minutes. Stir in parsley and Parmesan; toss to coat.
    To assemble:
    Toss together dressing, romaine and croutons in large bowl. Divide equally among 4 plates.

    nutrition information

    Per Serving: cal. (kcal) 292, Fat, total (g) 26, chol. (mg) 8, sat. fat (g) 5, carb. (g) 10, fiber (g) 1, pro. (g) 5, sodium (mg) 176, Percent Daily Values are based on a 2,000 calorie diet
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