Recipe courtesy of Richard Simmons

Caesar, Mississippi, Salad

  • Total: 1 hr 15 min
  • Prep: 1 hr 15 min
  • Yield: 4 servings
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1 head romaine lettuce

2 cloves garlic, peeled

1/4 teaspoon each salt and freshly ground black pepper and sugar

1 teaspoon each Worcestershire sauce and Dijon-style mustard

2 tablespoons each fresh lemon juice and fat-free reduced-sodium chicken broth

1 tablespoon plus 1 teaspoon olive oil

2 cups baked bread cubes or croutons

1/4 cup grated Parmesan Cheese


  1. Wash, dry, and core romaine. Tear or shred crosswise into 1/2-inch wide strips or bite-size pieces. Wrap in paper towels. Chill for at least 1 hour.
  2. In a large wooden salad bowl sprinkle garlic cloves with salt. Using back of salad spoon, squash garlic and salt and mix into paste. Add pepper, sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in lemon juice and chicken broth. Slowly whisk in olive oil until well blended and smooth.
  3. Just before serving, add lettuce, bread cubes, and Parmesan cheese to salad bowl. Toss to thoroughly combine. Serve immediately.
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