Caesar salad is a tasty way to get your daily fiber and servings of vegetables, but unfortunately, the dressing can be chock full of calories. I’ve never been a big fan of creamy Caesar dressings anyway. Some of those dressings contain mayonnaise and mayonnaise is just wrong, on so many levels. That’s why I prefer a good vinaigrette Caesar salad.
The best Caesar salad I’ve ever tasted was at a little restaurant in Puerto Vallarta, Mexico. The waiter made the salad in front of me. First, he grilled two large pieces of romaine lettuce, then he added vinegar, lemon juice, garlic and shaved Parmesan cheese. It was light, crispy and delicious and like no other Caesar salad I’d ever tasted before. I raved about it for weeks. A year later, I was back in Puerto Vallarta. I looked for the restaurant but couldn’t find it. I began to wonder if that tasty salad had just been a dream! And I was kicking myself that I hadn’t written the name of the restaurant down.
The recipe below isn’t exactly the same recipe as the restaurant in Puerto Vallarta, as I’m too lazy to grill the romaine. I have tried to come as close to the taste as I could though. And trust me, once you’ve made this vinaigrette Caesar salad from scratch, you’ll never want to go back to your store-bought salad dressing.
Vinaigrette Caesar Salad
A low-calorie, delicious Caesar Salad that's easy to prepare and much healthier than its creamy mayonnaise-laden counterpart.
- 1 tbsp olive oil extra virgin
- 1 head romaine lettuce
- 1 clove finely chopped garlic
- 1/3 cup Unico white wine vinegar
- 1/4 cup cup lemon juice
- 2 tbsp Trestella light Parmesan cheese
- 1/4 tsp Worcestershire Sauce
- 2 tbsp President's Choice Lightly Buttered Sourdough Croutons
- fresh ground black pepper
- 1/8 cup shredded Parmesan cheese
Whisk together white wine vinegar, lemon juice, olive oil, garlic, Worcestershire sauce and Parmesan cheese in a large salad bowl. Set aside.
Chop up romaine lettuce, place in salad spinner, pour cold water inside and let it soak.
Pour out water, spin the lettuce to dry it.
Add medium amount of lettuce to the salad bowl, that already contains the dressing, then toss. Keep adding lettuce until it's lightly coated.
Add croutons and grind some fresh black pepper then toss again.
Lightly sprinkle shredded Parmesan over the top and serve.
If you’re looking for a vegan Worcestershire Sauce option, there are many out there to choose from, including Annie’s Naturals Organic Worcestershire Sauce and the less pricey Compliments brand (sold at stores like Sobeys, IGA and FreshCo).
Also, if you're not a fan of raw garlic, roasted garlic also works well in this salad.