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Best Caesar Salad with Crispy Parmesan
Best Caesar Salad with Crispy Parmesan
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From: EatingWell Magazine, November 2019
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.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ⅓ cup sliced red onion
- ¾ cup grated Parmesan cheese, divided
- ¼ cup extra-virgin olive oil
- 1 large egg yolk
- 2 tablespoons lemon juice
- 1 clove garlic, peeled
- 1½ teaspoons anchovy paste or 2 anchovy fillets, minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 5 cups chopped romaine lettuce
- 5 cups baby spinach
- 4 cups chopped kale
Preparation
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Prep
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Ready In
- Preheat oven to 350°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 ½ 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 ¼ 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
- Serving size: 1½ cups
- Per serving: 117 calories; 10 g fat(2 g sat); 1 g fiber; 4 g carbohydrates; 4 g protein; 63 mcg folate; 30 mg cholesterol; 1 g sugars; 0 g added sugars; 3,562 IU vitamin A; 15 mg vitamin C; 99 mg calcium; 1 mg iron; 281 mg sodium; 176 mg potassium
- Nutrition Bonus: Vitamin A (71% daily value), Vitamin C (25% dv)
- Carbohydrate Servings: ½
