Smarter Caesar Salad Recipes

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CAESAR SALAD



Caesar Salad image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 13

1 egg yolk*
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons

Steps:

  • In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
  • Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

KALE CAESAR SALAD



Kale Caesar Salad image

This vegetarian version of a Caesar salad features a creamy avocado dressing with all the flavors you love. Avocado and lemon is combined with garlic, Parmesan cheese, and Dijon mustard. Extra zing is added by using Greek yogurt to thicken the creamy dressing. The salad base is made with a mixture of Romaine lettuce and kale. Toasted panko breadcrumbs offer additional crunch and a flavor boost. Finally, top with shaved Parmesan cheese to complete the salad.

Provided by Team Mealthy

Categories     Salads

Time 4m

Yield 30 serving(s)

Number Of Ingredients 21

Avocado Dressing:
½ avocado
½ lemon, zested and juiced
2 garlic cloves, chopped
¼ cup nonfat Greek-style yogurt
¼ cup water
¼ cup grated Parmesan cheese
2 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
Breadcrumbs:
1 cup panko
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon extra-virgin olive oil
Salad:
1 large (or 2 small) head romaine lettuce, cut into ½-inch strips
3 leaves lacinato kale (leafy green part only), cut into ½-inch strips
¼ cup shaved Parmesan cheese

Steps:

  • Blend avocado, lemon zest, lemon juice, garlic, yogurt, water, Parmesan cheese, Dijon mustard, salt, and pepper in a blender until smooth. Alternately, put the ingredients into a blender cup and blend with an immersion blender until smooth. Preheat oven to 450°F (230°C). Mix panko, garlic, and salt together with a fork. Drizzle oil over the panko mixture and mix thoroughly with your hands. Spread panko onto a baking sheet. Toast panko in the preheated oven until just turning brown, 2 to 4 minutes. Keep a close eye on the panko, as it can burn quickly. Set panko aside to cool completely. Toss romaine lettuce and kale together in a large bowl; drizzle dressing over the greens and toss to coat. Spread dressed salad onto a platter; top with toasted panko crumbs and shaved Parmesan to serve.

SMARTER CAESAR SALAD



Smarter Caesar Salad image

We suggest you BYOS: Bring your own sardines. Or anchovies. Or canned salmon. Some tinned fish are a healthy treasure -- low in mercury and full of protein -- and they're a cinch to tote to work. Stash a can (or two) in your desk drawer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

2 cups chopped romaine hearts
2 sardines
1 hard-boiled egg
1 tablespoon grated parmesan
1/2 cup croutons
1 tablespoon olive oil
1/2 tablespoon lemon juice

Steps:

  • Combine all ingredients.

Nutrition Facts : Calories 350 g, Fat 25 g

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