Instructions Jump to Ingredients ↑

  1. This version of a Caesar salad features cumin-dusted croutons and a cumin and lime dressing.

  2. CROUTONS 2 cups cubed artisan bread (3/4 inch)

  3. medium garlic cloves, minced 1 tablespoon extra-virgin olive oil 3/4 teaspoon ground cumin DRESSING 2 pasteurized egg yolks 2 medium garlic cloves, minced 1/2 teaspoon anchovy paste 1/2 teaspoon whole grain mustard 1/2 teaspoon ground cumin 1/4 cup lime juice 1/2 cup canola oil 3/4 teaspoon salt 1/4 teaspoon pepper SALAD 1 (12-oz.) pkg. hearts of romaine lettuce (3 heads), leaves separated 1/2 cup shaved Parmesan cheese*

  4. Heat oven to 375°F. Toss all crouton ingredients in large bowl until bread is coated. Place on rimmed baking sheet. Bake 8 to 10 minutes or until golden brown and crisp, stirring occasionally.

  5. Blend egg yolks, 2 garlic cloves, anchovy paste, mustard and 1/2 teaspoon cumin in blender 20 seconds or until combined. Add lime juice; blend 10 seconds. With motor running, add canola oil in very thin stream until incorporated and dressing has thickened. Stir in salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)

  6. Toss lettuce with dressing in large bowl. Arrange on platter; sprinkle with croutons and cheese.

  7. TIP *Shave cheese with vegetable peeler.

  8. servings PER SERVING: 215 calories, 18.5 g total fat (3 g saturated fat), 5 g protein, 8 g carbohydrate, 55 mg cholesterol, 425 mg sodium, 1 g fiber


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