Best No Guilt Caesar Recipes

Guilt-Free Caesar Salad Dressing image

Provided by Heather in Barrie

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup 1% fat cottage cheese
1/4 cup low-fat mayonnaise
2 anchovies, chopped (I substituted 1 tsp. anchovy sauce)
2 tablespoons lemon juice
1/4 teaspoon Worcestershire sauce
1 teaspoon minced garlic
2 tablespoons olive oil
3 tablespoons grated parmesan cheese
salt & freshly ground black pepper

Steps:

Combine cottage cheese, mayonnaise, anchovies, lemon juice, Worcestershire, garlic and olive oil in a food processor and puree until smooth.
Stir in Parmesan and season with salt and pepper to taste.
If dressing is too thick, thin down with a little warm water.

No Guilt Caesar Salad and Dressing image

Provided by Level Agency

Time 30m

Number Of Ingredients 16

2 ounces Parmesan Cheese, cut into 1/4-inch cubes
2 cloves garlic
2 tablespoons Dijon mustard
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons Worcestershire sauce
Pinch kosher salt
Pinch freshly ground black pepper
8 ounces silken soft tofu
6 tablespoons extra-virgin olive oil
8 ounces day-old Italian bread, approximately half a loaf
3 cloves garlic, mashed
1/2 teaspoon kosher salt
4 tablespoons extra-virgin olive oil
4 heads romaine lettuce hearts, approximately 1 pound
1/2 cup No Guilt Caesar Dressing
2 ounces freshly grated Parmesan cheese

Steps:

Starting on the lowest speed, chop the cheese cubes in a blender until it settles into the bottom of the carafe, gradually increasing the speed. Add the garlic and chop until minced.
Add the mustard, white wine vinegar, Worcestershire sauce, salt, pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle the olive oil down the middle of the vortex that has formed. Keep adding oil until the mixture reaches salad dressing consistency - you may not use all of the oil.
Store in an airtight container in the fridge for up to 1 week.
Heat oven to 350ºF. Cut the bread into 3/4-inch cubes and spread on a half-sheet pan. Bake until thoroughly dry but not brown, 10 to 12 minutes.
Combine the garlic and the salt in a mortar and mash with the pestle to make a paste. Add the oil to the paste and mash to combine. Pour the oil through a fine-mesh sieve into a 12-inch saute pan. Place the pan over medium heat. Add the croutons and saute, tossing constantly until the oil is absorbed and the croutons turn gold, approximately 5 minutes. Set aside.
In a very large bowl, tear the lettuce and toss, using tongs, with the dressing. Toss in the Parmesan cheese and serve topped with croutons.

Eggless Caesar Salad image

Provided by Anne Burrell

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 cup grated Parmesan, plus a block for shaving
2 lemons, juiced
3 garlic cloves
2 tablespoons Dijon mustard
3 or 4 anchovy fillets
Extra-virgin olive oil
Kosher salt
3 to 4 slices day old rustic Italian bread, cut into 1/2-inch dice
2 hearts romaine lettuce

Steps:

In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. As the machine is running, drizzle in 1/2 to 3/4 cup olive oil. Let the machine run for another 15 seconds after the oil has incorporated. Season, to taste, with salt.
Coat a large saute pan generously with olive oil. Smash 2 garlic cloves and add them to the pan over medium heat. When the garlic cloves have become golden and are very aromatic remove them and discard, they have fulfilled their garlic destiny. Stir in the bread cubes, season with salt, to taste, and saute them until they have absorbed all of the oil and are crispy, but still slightly pliable.
Break apart the lettuce leaves. Swish them in cool water, then pat them dry. In a large bowl toss the leaves with the dressing. Arrange the leaves on serving plates and sprinkle with the garlic croutons. Shave some Parmesan over the salads and serve.