A Caesar salad doesn’t have to be indulgent, it just needs that familiar zing and irresistible flavor, and it's possible that it can have healthful properties. This creamy dressing is made with good-for-your-gut yogurt. Look for yogurt that contains live and active cultures (it should say so on the label). These are the probiotics—read, friendly bacteria—that may improve gut health. You’ll get some protein from the yogurt as well, but this salad will go great alongside or topped with seared tofu, grilled chicken or salmon.
1 (8-oz.) baguette, torn into bite-size pieces (about 3 cups)
1½ teaspoon lemon zest, plus 2½ Tbsp. fresh juice (from 1 lemon), divided
2 tablespoons olive oil, divided
2 ounces (about ½ cup), plus 1 Tbsp. grated Parmesan cheese, divided, plus more for serving
¾ teaspoon fine sea salt, divided
1 cup plain whole-milk yogurt
2 tablespoons Dijon mustard
1 small garlic clove, grated (about ¼ tsp.)
Freshly ground black pepper
1 large (about 1 lb.) head romaine lettuce, trimmed and chopped (about 7 packed cups)
How to Make It
Preheat oven to 350°F. Toss baguette pieces with lemon zest, 1 tablespoon each of the oil and Parmesan, and ¼ teaspoon of the salt on a parchment paper-lined rimmed baking sheet. Spread in a single layer. Bake in preheated oven until golden and crispy, 14 to 16 minutes, tossing halfway through.
Whisk together yogurt, Dijon, garlic, lemon juice, and remaining 1 tablespoon oil and ½ cup Parmesan in a large bowl. Season with remaining ½ teaspoon salt and several grinds black pepper.
Toss lettuce with ½ cup of the dressing, adding more to taste. Divide among 4 plates, and top with croutons and more Parmesan. Reserve any remaining dressing as a dip for crudités or chips.
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