This is our family’s favorite Caesar salad. It’s creamy with lots of lemon and garlic flavor. Top it with homemade garlic croutons and a grilled chicken breast and you have a complete meal. Without the chicken it’s the perfect accompaniment to almost any main course. In my home, this lighter caesar salad is usually paired with a grilled steak, roasted potatoes and a glass of red wine.
Now don’t get me wrong, this isn’t your traditional version of caesar dressing that is made raw or coddled egg and anchovies. There’s a time and a place for that delectable salad; from my Mother-in-law’s kitchen or a fine dining establishment. If you eat or buy Caesar anywhere else you’re just adding up calories that are not worth the flavor. This is the family version, the healthier version of a caesar salad. By replacing the raw egg with a reduced-fat mayonnaise the fat count diminishes, but the amount of kids that will/can eat it will increase. My 5-year-old son came back for a 3rd helping of this salad.
A tip and trick for this salad is to chop your romaine lettuce and save time. While all other lettuce varieties should be torn, romaine is hardy enough to stand up to a knife blade. I make 2-3 slices down the length of the head between the ribs. Then parallel slices about every 2 inches on the short width of the lettuce.
1/2 cup fresh squeezed lemons (about 3-4)
1/2 cup reduced-fat mayonnaise
1/2 cup grated Parmesan cheese
2 cloves of garlic
3 hearts of romaine heads
1 cup of croutons
freshly ground black pepper
Make dressing by combining all ingredients in a blender, until smooth. Chop, wash and dry romaine. Toss lettuce in a large bowl with 1/2 of the dressing. Plate lettuce top with croutons, drizzle more dressing, extra Parmesan shavings and black pepper.
The dressing will store in an air tight container for a week.
- ½ cup fresh squeezed lemons (about 3-4)
- ½ cup reduced-fat mayonnaise
- ½ cup grated Parmesan cheese
- 2 cloves of garlic
- 3 hearts of romaine heads
- 1 cup of croutons
- freshly ground black pepper
- Make dressing by combining all ingredients in a blender, until smooth. Chop, wash and dry romaine. Toss lettuce in a large bowl with ½ of the dressing. Plate lettuce top with croutons, drizzle more dressing, extra Parmesan shavings and black pepper.