Skinny Caesar Salad With Grilled Romaine

Name: Skinny Caesar Salad With Grilled Romaine
Yield: 4 servings
Ingredients: 2 tsp (10 mL) Dijon mustard; ½ tsp (2 mL) black pepper; 2 tbsp (30 mL) olive oil; ⅔ cup (150 mL) plain fat-free yogurt; 3 tbsp (45mL) lemon juice; 1½ tbsp (22 mL) red wine vinegar; 1½ tbsp (22 mL) Worcestershire sauce; 2 tsp (10 mL) anchovy paste; 2 tsp (10 mL) Dijon mustard; ½ tsp (2 mL) black pepper; 2 tbsp (30 mL) olive oil; 1 French demi-baguette (about 4 oz/125 g); 1 tbsp (15mL) olive oil; 1 tbsp (15mL) Garlic & Herb Rub; 8 oz (250 g) fresh asparagus, trimmed; ½ medium zucchini; 3 romaine hearts, divided; 3 hard-boiled eggs, peeled; ½ oz (15 g) fresh Parmesan cheese

Prep 15 min

Cook 15 min

Ready in 30 min

This salad packs an unexpected crunch because you use a combination of fresh and grilled romaine.

Ingredients

2 tsp (10 mL) Dijon mustard
½ tsp (2 mL) black pepper
2 tbsp (30 mL) olive oil
⅔ cup (150 mL) plain fat-free yogurt
3 tbsp (45mL) lemon juice
1½ tbsp (22 mL) red wine vinegar
1½ tbsp (22 mL) Worcestershire sauce
2 tsp (10 mL) anchovy paste
2 tsp (10 mL) Dijon mustard
½ tsp (2 mL) black pepper
2 tbsp (30 mL) olive oil

1 French demi-baguette (about 4 oz/125 g)
1 tbsp (15mL) olive oil
1 tbsp (15mL) Garlic & Herb Rub
8 oz (250 g) fresh asparagus, trimmed
½ medium zucchini
3 romaine hearts, divided
3 hard-boiled eggs, peeled
½ oz (15 g) fresh Parmesan cheese

Directions

Combine the dressing ingredients in the Measure, Mix & Pour^®. Set aside 3 tbsp (45 mL) of dressing.
For the croutons, use the Coated Bread Knife to cut the baguette into 1" (2.5-cm) cubes. Place the bread in a medium bowl and toss with the oil and rub.
Cut the asparagus into 1" (2.5-cm) pieces. Cut the zucchini in half lengthwise, then slice into half-moons with the Quick Slice.
Heat the Nonstick Double Burner Grill over medium-high heat for 3–5 minutes. Place the bread pieces on one side of the pan and the asparagus and zucchini on the other side. Grill for 5–6 minutes, or until grill marks appear and the bread is toasted, turning occasionally. Transfer the vegetables and toasted bread to a large serving bowl.
Cut 2 of the romaine hearts in half lengthwise, keeping the core intact.
Brush the romaine pieces with the reserved dressing. Place the romaine hearts in the pan, cut-side down. Grill for 2–5 minutes, or until grill marks appear and the edges are slightly charred, turning occasionally.
Transfer the romaine from the pan to a cutting board. Slice both the grilled and remaining fresh romaine and add them to the bowl.
Slice and add them to the bowl. Pour about ½ cup (125 mL) of the dressing over the salad. Grate the Parmesan over the top with the Microplane^® Adjustable Fine Grater or Zester. Toss well to combine.

Yield:

4 servings

Nutrients per serving:

U.S. Nutrients per serving (¼ of the salad and 2 tbsp/30 mL dressing): Calories 250, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 150 mg, Sodium 590 mg, Carbohydrate 27 g, Fiber 5 g, Sugars 9 g, Protein 14 g

Cook's Tips:

You’ll have some leftover salad dressing. Use if for your next salad, or to marinate chicken or vegetables before cooking. This salad packs an unexpected crunch because you use a combination of fresh and grilled romaine.