Since its invention in 1924, the caesar salad has known many variations. We’ve thrown our hat into the ring with this delicious version, with nuts taking the place of some of the croutons.
1-1/2 cups (375 mL) cubed egg bread or Italian bread
1 cup (250 mL) sliced almonds
1 cup (250 mL) pecan halves
1/2 cup (125 mL) walnut halves
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) freshly grated Parmesan cheese
10 cup (2.5 L) torn romaine lettuce
3 tbsp (45 mL) freshly squeezed lemon juice (from 1 large lemon)
4 tsp (20 mL) freshly grated Parmesan cheese
1-1/2 tsp (7 mL) Dijon mustard
1 small clove garlic, minced
3/4 tsp (4 mL) Worcestershire sauce
1/2 tsp (2 mL) anchovy paste (or 1 anchovy fillet, mashed) (optional)
1/3 cup (75 mL) olive oil
1. For Vinaigrette, mix together lemon juice, Parmesan cheese, mustard, garlic, Worcestershire, anchovy paste (if using) and oil. Store in jar in the refrigerator. (Tip: No time? Substitute the Vinaigrette with 1/2 cup/125 mL Newman’s Own Light Caesar Dressing.)
2. Toss together bread, almonds, pecans, walnuts, oil and Parmesan cheese. Arrange in single layer on foil-lined rimmed baking sheet. Bake in centre of 350F/180C oven for about 12 minutes or until toasted and golden. Let cool.
3. Gently toss bread-and-nut mixture with lettuce, then gently toss in Vinaigrette until coated.
TIP: Try substituting a small bunch of super-healthy kale for the romaine.