Caesar Salad Reinvented

Caesar Salad Reinvented
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 3

    slices of whole wheat bread (wheat, whole grain), cut into 2 cm cubes

  • 5 tsp.
    (25 mL)

    olive oil

  • 1 pinch


  • 1 to 2

    prosciutto, cut into big diced pieces

  • 3 1/2 Tbsp.
    (40 mL)

    low-fat mayonnaise

  • 3 Tbsp.
    (45 mL)

    plain unsweetened yogurt

  • 2

    cloves of garlic, crushed

  • 1 tsp.
    (5 mL)

    Worcestershire sauce

  • 1/2 Tbsp.
    (2 mL)

    lemon juice

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • fresh ground pepper to taste

  • 2

    of lettuce, shredded in big pieces

  • 4 Tbsp.
    (60 mL)

    Parmesan cheese, grated into big pieces


In a medium bowl, combine the bread, olive oil and salt and mix until everything is well coated.

In a non-stick skillet, brown the croutons over medium-high heat, turning periodically with a spatula to prevent burning. Cook for around 5 to 10 minutes (cooking time may vary depending on the stove) or until lightly browned. Transfer to a plate.

In the same skillet, cook the prosciutto over medium-high heat for about 5 to 10 minutes or until crisp. Set aside.

In another medium bowl, mix the mayonnaise, yogurt, garlic, Worcestershire sauce, lemon juice and Dijon mustard with a whisk. Season to taste.

Assemble the salad by mixing in a large bowl: the croutons, prosciutto, salad dressing and Boston lettuce. Grate over the Parmesan cheese and serve in bowls.

Source: Danone