Subscribe
  • Salads

Lemony Caesar Salad With Whole Grain Croutons

Try this recipe and never go back to store bought dressing and croutons! You’ll love the citrus take on traditional caesar salad.

Prep Time

Servings

6

Whole Grain Croutons

4 thick slices whole grain bread, cut into cubes (4)

¼ cup canola oil (60 mL)

2 Tbsp Parmesan cheese (30 mL)

dash of pepper

1 Tbsp Italian parsley, very finely chopped (15 mL)

Salad and Dressing

1 head Romaine lettuce, washed and trimmed, cut into bite size pieces (1)

1 ½ cups grape tomatoes (375 mL)

¼ cup lemon juice (60 mL)

1 garlic clove, minced (1)

1 ½ tsp Worcestershire sauce (7 mL)

1 tsp dry mustard (5 mL)

1 tsp lemon zest (5 mL)

freshly ground pepper

1/3 cup grated Parmesan cheese (75 mL)

1 (2 oz / 50 g) can anchovies (1)

1 cup canola oil (250 mL)

Whole Grain Croutons

  1. Preheat oven to 350 °F (180 °C).
  2. Toss bread with canola oil, Parmesan cheese, pepper and Italian parsley.
  3. Spread on lightly greased baking sheet and bake about 20 minutes, until croutons are golden and crisp. Stir occasionally.

Salad and Dressing

  1. Prepare lettuce. Toss with tomatoes. Cover and refrigerate while preparing the dressing.
  2. Combine lemon juice, garlic, Worcestershire sauce, dry mustard, lemon zest, freshly ground pepper, Parmesan cheese and anchovies in food processor or blender. Blend on high speed for 30 seconds. With processor running, add canola oil in a fine stream and continue to blend until smooth.
  3. Pour desired amount of dressing over salad, add croutons and toss lightly. Top the salad with additional Parmesan cheese shavings. Serve immediately.

Ingredients

Whole Grain Croutons

4 thick slices whole grain bread, cut into cubes (4)

¼ cup canola oil (60 mL)

2 Tbsp Parmesan cheese (30 mL)

dash of pepper

1 Tbsp Italian parsley, very finely chopped (15 mL)

Salad and Dressing

1 head Romaine lettuce, washed and trimmed, cut into bite size pieces (1)

1 ½ cups grape tomatoes (375 mL)

¼ cup lemon juice (60 mL)

1 garlic clove, minced (1)

1 ½ tsp Worcestershire sauce (7 mL)

1 tsp dry mustard (5 mL)

1 tsp lemon zest (5 mL)

freshly ground pepper

1/3 cup grated Parmesan cheese (75 mL)

1 (2 oz / 50 g) can anchovies (1)

1 cup canola oil (250 mL)

Did you know?

Did you know?

Directions

Whole Grain Croutons

  1. Preheat oven to 350 °F (180 °C).
  2. Toss bread with canola oil, Parmesan cheese, pepper and Italian parsley.
  3. Spread on lightly greased baking sheet and bake about 20 minutes, until croutons are golden and crisp. Stir occasionally.

Salad and Dressing

  1. Prepare lettuce. Toss with tomatoes. Cover and refrigerate while preparing the dressing.
  2. Combine lemon juice, garlic, Worcestershire sauce, dry mustard, lemon zest, freshly ground pepper, Parmesan cheese and anchovies in food processor or blender. Blend on high speed for 30 seconds. With processor running, add canola oil in a fine stream and continue to blend until smooth.
  3. Pour desired amount of dressing over salad, add croutons and toss lightly. Top the salad with additional Parmesan cheese shavings. Serve immediately.

Nutritional Analysis

Calories

373

Total Fat

30.9 g

Saturated Fat

3.1 g

Cholesterol

8 mg

Sodium

363 mg

Carbohydrates

17.7 g

Fiber

4.5 g

Sugar

3.5 g

Protein

7 g

Potassium

417 mg

Related Recipes

  • Salads

Grilled Chicken and Grape Waldorf Salad
Harvest Salad with Maple Dijon Vinaigrette recipe
  • Salads

Harvest Salad
All Canadian Salad
  • Salads

All-Canadian Salad
Subscribe

Subscribe to our newsletter