Recipe: Heidi's Eggless Caesar Salad

Heidi's Eggless Caesar Salad

Serves 6.

Top with cooked chicken, salmon or shrimp and sliced hard-cooked eggs and you have a meal. Infusing the oil with garlic cloves makes all the difference in flavor.

•¹/₂c. extra virgin olive oil

• 3 cloves garlic, peeled, or more to taste

•¹/₂loaf French baguette (12 by 3 inches), cut into¹/₂-in. cubes, allowed to dry out

• 2 tbsp. chopped fresh parsley

• Dash of lemon juice, to taste

• 1 head Romaine lettuce, rinsed and dried, or more as needed, torn into pieces

•¹/₂lb. bacon, cooked, drained and crumbled

• 8 oz. freshly grated Parmesan or Romano cheese (or combination)

Directions

Heat 2 tablespoons of the infused oil in a frying pan over high and sauté the bread cubes, tossing to coat with the oil, and cook until lightly browned and crisped, about 5 minutes. Toss in the parsley, remove and drain on paper towels.

In a medium bowl, whip together the remaining oil with the mayonnaise and a dash of lemon juice to taste. Turn the lettuce into a large bowl, toss with enough dressing to lightly coat the leaves. Toss in the remaining ingredients and top with the croutons. Serve immediately.

Nutrition information per serving (using all of the dressing):

Calories595Fat47 gSodium1,140 mg

Carbohydrates21 gSaturated fat12 gCalcium503 mg