Better for you Caesar Salad

By cindyandmojo

Ingredients

• 1 1 3 (8-oz.) baguette, torn into bite-size pieces (about 3 cups)
• 1 1/2 1 1/2 2 1/2 1 zest, plus 2 1/2 Tbsp. fresh juice (from 1 lemon), divided
• 2 2 2 tablespoons olive oil, divided
• 2 2 1/2 1 (about 1/2 cup), plus 1 Tbsp. grated Parmesan cheese, divided, plus more for serving
• 3/4 3/4 3/4 teaspoon fine sea salt, divided
• 1 1 1 cup plain whole-milk yogurt
• 2 2 2 tablespoons Dijon mustard
• 1 1 1/4 small garlic clove, grated (about 1/4 tsp.)
• Freshly ground black pepper
• 1 1 1 7 (about 1 lb.) head romaine lettuce, trimmed and chopped (about 7 packed cups)

Details

Servings 14
Adapted from realsimple.com

Preparation

Step 1

Ingredients

1 (8-oz.) baguette, torn into bite-size pieces (about 3 cups)

1½ teaspoon lemon zest, plus 2½ Tbsp. fresh juice (from 1 lemon), divided

2 tablespoons olive oil, divided

2 ounces (about ½ cup), plus 1 Tbsp. grated Parmesan cheese, divided, plus more for serving

¾ teaspoon fine sea salt, divided

1 cup plain whole-milk yogurt

2 tablespoons Dijon mustard

1 small garlic clove, grated (about ¼ tsp.)

Freshly ground black pepper

1 large (about 1 lb.) head romaine lettuce, trimmed and chopped (about 7 packed cups)

How to Make It

Step 1

Preheat oven to 350°F. Toss baguette pieces with lemon zest, 1 tablespoon each of the oil and Parmesan, and ¼ teaspoon of the salt on a parchment paper-lined rimmed baking sheet. Spread in a single layer. Bake in preheated oven until golden and crispy, 14 to 16 minutes, tossing halfway through.

Step 2

Whisk together yogurt, Dijon, garlic, lemon juice, and remaining 1 tablespoon oil and ½ cup Parmesan in a large bowl. Season with remaining ½ teaspoon salt and several grinds black pepper.

Step 3

Toss lettuce with ½ cup of the dressing, adding more to taste. Divide among 4 plates, and top with croutons and more Parmesan. Reserve any remaining dressing as a dip for crudités or chips.

How to Make It

Step 1

Preheat oven to 350°F. Toss baguette pieces with lemon zest, 1 tablespoon each of the oil and Parmesan, and ¼ teaspoon of the salt on a parchment paper-lined rimmed baking sheet. Spread in a single layer. Bake in preheated oven until golden and crispy, 14 to 16 minutes, tossing halfway through.

Step 2

Whisk together yogurt, Dijon, garlic, lemon juice, and remaining 1 tablespoon oil and ½ cup Parmesan in a large bowl. Season with remaining ½ teaspoon salt and several grinds black pepper.

Step 3

Toss lettuce with ½ cup of the dressing, adding more to taste. Divide among 4 plates, and top with croutons and more Parmesan. Reserve any remaining dressing as a dip for crudités or chips.