Whole Leaf Caesar with Pepitas
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Serving a classic Caesar salad as whole leaves keeps everything crunchy and having to eat it with a knife and fork, aside from lending an elegant touch, slows you down so you can savor this rich salad. Pepitas bring a nutty crunch as well as the roughly torn croutons that are easier to pick up with a fork than regular cubes.
Ingredients
Cooking spray
4 spray(s)
Sourdough bread
2 oz, torn into chunks
Fresh lemon juice
¼ cup(s)
Water
2 tbsp(s)
Red wine vinegar
1 tbsp(s)
Light mayonnaise
1 tbsp(s)
Uncooked anchovies
2 item(s), or 2 tsp anchovy paste
Garlic
1 clove(s), large
Dijon mustard
2 tsp(s)
Worcestershire sauce
½ tsp(s)
Table salt
¾ tsp(s), divided
Black pepper
¼ tsp(s)
Grated Parmesan cheese
1 oz
Romaine lettuce heart
1 heart(s), leaves separated
Oil roasted salted pepitas
1 tbsp(s)
Instructions
1
Preheat the oven to 425F. Add the bread to a large sheet pan. Coat with cooking spray. Season with 1/4 tsp salt. Bake 15 minutes, or until toasted and crunchy. Let cool completely.
2
Meanwhile, in a blender or food processor, combine the lemon juice, water, vinegar, mayonnaise, anchovies, garlic, mustard, Worcestershire sauce, remaining 1/2 tsp salt, and pepper. Blend until smooth.
3
In a large bowl, toss the whole leaves with the dressing. Arrange on a large platter. Sprinkle with the grated Parmesan. Top with the toasted bread and garnish with the pepitas.
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