Anchovy-Free Caesar Salad

Anchovy-Free Caesar Salad


8 servings
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
4 cups cubed French baguette
1⁄3 cup grated Parmesan cheese (divided)
2 teaspoons Italian seasoning
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
3⁄4 cup olive oil (divided)
1⁄4 cup fresh lemon juice
15 green olives (plus 1 tablespoon olive juice)
15 capers
2 garlic cloves (minced)
1 tablespoon basil
2 large heads romaine lettuce (washed and chopped into large pieces)
1⁄4 cup Parmesan cheese (shredded or shaved)

Heat oven to 375 F.

In a large bowl, toss cubed bread with 1 tablespoon of the grated Parmesan, Italian seasoning, salt, pepper, and 3 tablespoons of the olive oil. Spread evenly onto a baking sheet and bake 10 to 15 minutes, until golden brown.

With a blender or food processor, thoroughly blend remaining grated Parmesan and olive oil, lemon juice, olives and juice, capers, garlic, and basil. Taste and adjust ingredients as needed. If dressing is too thick, add a few tablespoons water. Refrigerate. Makes about 1 cup of dressing.

When ready to serve, toss lettuce in dressing, then top with croutons and shredded/shaved Parmesan cheese. Serve immediately. Makes 8 side salads.


Per serving: 215 calories, 21 grams fat (4 grams saturated fat), 5 milligrams cholesterol, 597 grams sodium, 5.5 grams total carbohydrates, 1 gram fiber, 3 grams protein.