Guilt-Free Caesar Salad

SALAD: Serves 4 

Nutrition per serving (without dressing)– calories: 86, fat: 4g (saturated fat: 1g), carbohydrates: 10g, protein: 3g, fiber: 1g, sugar: 3g, sodium: 70mg

You can cube your bread if you like, but the craggy edges of torn bread does a great job crisping and maximizing the crunch factor in the salad. 

• 2 cups torn 1-inch pieces of sourdough bread, with crusts (about 2 ounces) 

• 1 tablespoon extra virgin olive oil or olive oil spray 

• Kosher salt and freshly ground black pepper

• 2 romaine hearts, leaves separated (you can leave them whole or cut them into large 2-inch pieces) 

• Parmesan, for serving

• ⅓ cup Caesar dressing (recipe below) 

Adjust the oven rack to the center position and preheat to 424°. Toss bread with olive oil (or use olive oil spray) on a baking sheet; season with salt and pepper. Bake, tossing halfway through until golden, about 10 minutes.

Place romaine leaves in a large bowl. Toss greens with ⅓ cup dressing. Taste for seasoning and add more salt and pepper to taste (or a bit more dressing if you want). Use a vegetable peeler to thinly shave a modest amount of Parmesan. Top with croutons and serve

Guilt-free Caesar Dressing 

Makes about 1½ cups (2 tablespoons per serving)

Nutrition per serving (without dressing)– calories: 49, fat: 4g (saturated fat: 1g), carbohydrates: 2g, protein: 3g, fiber: 0g, sugar: 0g, sodium: 202mg

• 1 cup silken tofu 

• ¼ cup Parmesan cheese 

• 2 tablespoons extra-virgin olive oil 

• 1 tablespoon lemon juice 

• 1 tablespoon  Worcestershire sauce

• 1 teaspoon Dijon mustard

• 1½ teaspoon kosher salt 

• ½ teaspoon freshly ground black pepper 

• 1 garlic clove, chopped

• 1-2 anchovy filets, rinsed and dried

In a blender or using an immersion blender, combine all of the ingredients and puree until smooth. 

SALAD ONLY (No Dressing)

DRESSING ONLY