Light Caesar Salad Recipes

Steps:

• Preheat the oven to 400 degrees F.
• For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture.
• Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool.
• For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste.
• Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste.
• Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.

Steps:

• Preheat the oven to 400 degrees F. Soak the anchovies in a bowl of water, 5 minutes. Drain and pat dry, then finely chop and mash to form a paste; set aside.
• Make the croutons: Combine the butter with the garlic in a small saucepan over medium-low heat; cook, swirling the pan occasionally, 5 minutes. Remove from the heat and pour into a medium bowl. Add the bread cubes and parsley and toss; season with salt and pepper. Arrange the bread on a baking sheet in a single layer and bake until golden brown and crisp, about 10 minutes; let cool.
• Meanwhile, make the dressing: Bring a small saucepan of water to a boil. Gently lower the egg into the water, then immediately remove the pan from the heat and let stand 5 minutes. Drain and rinse the egg under cold water; crack into a large bowl. Whisk in the anchovy paste, the vinegar, Worcestershire sauce, lemon juice and mustard powder until smooth. Whisk in the olive oil in a slow, steady stream until emulsified; season with salt and pepper.
• Add the lettuce, croutons and about one-third of the Parmesan to the bowl with the dressing and gently toss. Divide among plates and top with the remaining Parmesan.

Steps:

• Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes. Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender. Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board. Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper.
• Photograph by Christopher Testani

Steps:

• 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.