Caesar Salad Healthy Makeover Recipes

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THE ULTIMATE MAKEOVER: CHICKEN CAESAR SALAD



The ultimate makeover: Chicken Caesar salad image

Angela Nilsen has been on a mission to make the not-so-innocent Caesar salad more honest. The result? A healthier and tastier version. So tuck in

Provided by Angela Nilsen

Categories     Buffet, Dinner, Main course, Supper

Time 50m

Number Of Ingredients 18

1 ½ tbsp lemon juice
1 tbsp olive oil
2 tsp fresh thyme leaves , plus a few sprigs
1 garlic clove , bashed to bruise
4 organic/free-range skinless boneless chicken breast fillets , about 140g/5oz each
100g rustic granary bread
2 tbsp olive oil
1 garlic clove , finely chopped
1 tsp Dijon mustard
½ tsp Worcestershire sauce
1 tbsp lemon juice , plus extra for squeezing
good pinch chilli flakes
4 anchovies fillets, finely chopped
3 tbsp good-quality mayonnaise (we used Hellman's)
4 tbsp fat-free yogurt
1 head romaine or Cos lettuce , leaves separated, washed and dried
100g bag rocket or watercress
25g piece parmesan , shaved with a potato peeler

Steps:

  • Marinate the chicken. Mix the lemon juice, oil, thyme and garlic in a shallow dish. Add the chicken and turn it over in the marinade to coat well. Season with freshly ground pepper and leave for up to 2 hrs.
  • Heat the oven to 200C/fan 180C/gas 6. Slice, then cut the bread into big, rough cubes for the croutons. Spread them in a single layer on a baking sheet, then brush all over with the 2 tbsp oil. Bake for about 10 mins until golden and crisp.
  • Meanwhile, put the garlic into a mini blender with the mustard, Worcestershire sauce, lemon juice, chilli and anchovies. Blend until smooth, add the mayonnaise and yogurt, then blend again - it should be the consistency of double cream. Adjust the taste with lemon juice and pepper. If necessary, thin with a couple of tsps of cold water to get the consistency right so it will coat the leaves.
  • Heat a griddle pan until very hot. Lay the chicken on the griddle, on the side that had the skin on. Cook for 15-16 mins, turning once or twice, until cooked through. Remove, then let the meat sit for 5 mins before slicing.
  • Keep any small inner lettuce leaves whole, tear the larger outer leaves into 2-3 pieces, then put them all into a large bowl with the rocket or watercress. Pour just under half the dressing over the leaves and carefully toss to coat - it's gentler to use your hands. Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, chicken and Parmesan. Drizzle the rest of the dressing over and around, then finish with an extra squeeze of lemon.

Nutrition Facts : Calories 430 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1.37 milligram of sodium

RADICCHIO CAESAR SALAD



Radicchio Caesar Salad image

This fragrant take on Caesar salad uses up an entire tin of anchovies and replaces the sweet romaine with gloriously bitter radicchio. For the dressing: Though you could use a raw egg yolk and slowly stream in oil while whisking constantly, relying on the already emulsifying qualities of store-bought mayonnaise gets you to creamy heights with less fuss. This salad does not keep well, so serve it immediately, while the radicchio is still plump and crunchy. There's no added salt in this recipe, as the many anchovies season both the bread crumbs and the dressing. But should your radicchio be especially bitter - pleasant though that flavor can be - feel free to add a pinch of salt to help tame the bitterness.

Provided by Eric Kim

Categories     dinner, easy, for two, lunch, weeknight, salads and dressings, appetizer, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 (2-ounce) tin flat anchovy fillets packed in olive oil
1/2 cup coarse or panko bread crumbs
1 garlic clove, finely grated
3 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice, plus more if needed
1/2 teaspoon Worcestershire sauce
2 tablespoons finely grated Parmesan, plus more for topping
Freshly ground black pepper
1 large head or 2 small heads radicchio (1 pound), any wilted outer leaves removed, quartered lengthwise, cored and leaves separated

Steps:

  • Prepare the bread crumbs: Add all of the anchovy oil from the tin (about 2 tablespoons) to a large skillet. Transfer the anchovies from their tin to a cutting board, draining them well. Finely chop 2 anchovies and add to the skillet, then turn the heat to medium-high. Cook the anchovies, stirring occasionally, until they start to sizzle, about 1 minute. Stir in the bread crumbs and cook, stirring constantly, until golden and toasted, 5 minutes. Transfer to a paper towel-lined plate.
  • Make the dressing: Set aside 4 anchovies (for garnish later) and finely chop the rest (there should be about 6). Add the chopped anchovies to a large bowl, along with the garlic, olive oil, mayonnaise, lemon juice, Worcestershire sauce and Parmesan. Season generously with pepper and whisk to combine.
  • Dress the salad: Add the radicchio leaves to the dressing and toss. The salad should be lightly dressed, not thickly caked. Taste for acidity, adjusting with more lemon juice if your radicchio is especially bitter. Transfer to a large plate, piling the leaves high. Top with a final grating of Parmesan and the bread crumbs, and garnish with the remaining anchovies. Serve immediately.

SMARTER CAESAR SALAD



Smarter Caesar Salad image

We suggest you BYOS: Bring your own sardines. Or anchovies. Or canned salmon. Some tinned fish are a healthy treasure -- low in mercury and full of protein -- and they're a cinch to tote to work. Stash a can (or two) in your desk drawer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

2 cups chopped romaine hearts
2 sardines
1 hard-boiled egg
1 tablespoon grated parmesan
1/2 cup croutons
1 tablespoon olive oil
1/2 tablespoon lemon juice

Steps:

  • Combine all ingredients.

Nutrition Facts : Calories 350 g, Fat 25 g

CAESAR SALAD - HEALTHY MAKEOVER



Caesar Salad - Healthy Makeover image

This is a Good Housekeeping healthy makeover recipe. If you enjoy caesar salad and want to keep the great taste without all the calories, this is the recipe for you. Enjoy.

Provided by CarolAT

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

4 ounces Italian bread
1 garlic clove, cut in half
olive oil flavored cooking spray
1/4 cup light mayonnaise
1/4 cup parmesan cheese, freshly grated
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon anchovy paste
1/4 teaspoon black pepper, coarsely ground
1 (18 ounce) package romaine lettuce hearts, torn into bite-size pieces

Steps:

  • Preheat oven to 400 degrees.
  • Cut bread into 1/2-inch-thick slices. Rub bread slices, on both sides, with cut sides of garlic. Cut bread into 1/2-inch cubes; place in jelly-roll pan. Spray bread liberally with olive oil cooking spray. Bake 10 minutes or until golden-brown and crisp. Cool croutons in pan.
  • Meanwhile, in large salad bowl, with wire whisk, mix together mayonnaise, Parmesan cheese, lemon juice, olive oil, anchovy paste, and 1/4 teaspoon pepper.
  • Add lettuce and croutons to dressing in bowl; toss to coat.

Nutrition Facts : Calories 142.9, Fat 7.8, SaturatedFat 1.8, Cholesterol 8.3, Sodium 310.6, Carbohydrate 14.2, Fiber 2.4, Sugar 1.8, Protein 4.8

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