For a nutrient-packed twist, this healthy Caesar salad features spinach and kale in addition to romaine. But it's the Parmesan crisps that make this salad holiday-worthy. Serve it for Thanksgiving or any other special meal. Source: EatingWell Magazine, November 2019

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line a large baking sheet with a silicone baking mat or parchment paper.

  • Place onion in a small bowl and cover with ice water. Set aside.

  • Spread 1/2 cup Parmesan into a 9-by-7-inch oval on the prepared pan. Bake until lightly browned and crisp, 10 to 14 minutes. Let cool on a wire rack.

  • Meanwhile, combine oil, egg yolk, lemon juice, garlic, anchovy, mustard, salt and pepper in a food processor (preferably a mini food processor). Process until creamy. Add the remaining 1/4 cup Parmesan and pulse to combine.

  • Combine romaine, spinach, kale and the dressing in a large bowl and toss to coat. Transfer to a serving platter. Drain the onion and pat dry with paper towels. Break the Parmesan crisp into large pieces and scatter over the top of the salad along with the onion.


Equipment: Silicone mat or parchment paper

Nutrition Facts

117 calories; 10 g total fat; 2.4 g saturated fat; 30 mg cholesterol; 281 mg sodium. 176 mg potassium; 3.7 g carbohydrates; 1 g fiber; 1 g sugar; 3.7 g protein; 3563 IU vitamin a iu; 15 mg vitamin c; 63 mcg folate; 99 mg calcium; 1 mg iron; 19 mg magnesium;

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Rating: 5 stars
This salad was a big hit at our Thanksgiving table. I was thrilled to be asked for the recipe. The Parmesan crisps are a new and delicious replacement for croutons. Thank you Eating Well! Read More