Whole leaf Caesar with pepitas
5
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
1 slice(s), medium, torn into chunks
Fresh lemon juice
¼ cup(s)
Water
2 Tbsp
Red wine vinegar
1 Tbsp
Light mayonnaise
1 Tbsp
Uncooked anchovies
2 item(s), or 2 tsp anchovy paste
Garlic clove
1 clove(s)
Dijon mustard
2 tsp
Worcestershire sauce
½ tsp
Table salt
¾ tsp, divided
Black pepper
¼ tsp
Grated Parmesan cheese
1 oz
Romaine lettuce heart
1 heart(s), leaves separated
Oil roasted salted pumpkin seeds (pepitas)
1 Tbsp
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.