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Salad bowl with gorgonzola, arugula, walnuts and pear

Eggless Caesar with Toasted Pecans and Green Apple "Croutons"

Nutrition & Movement

By Rozanne Gold (from Eat Fresh Food: Awesome Recipes for Teen Chefs)

Our friends, young and old, seem to agree that this is one of the tastiest Caesar salads around: the dressing is light, airy and full of flavor. It is much healthier than the gloppy dressings usually associated with this salad. Instead of the usual anchovies, I use a little Thai fish sauce (available in supermarkets.) Granny Smith apples take the place of croutons.



  • ½ cup olive oil
  • 1 small garlic clove, pushed through a press
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Thai fish sauce


  • 2 large romaine hearts
  • 1 cup freshly grated Parmigiano-Reggiano
  • 2 large Granny Smith apples, cut into 1/3-inch dice
  • ½ chopped pecans, lightly toasted


  1. In a medium bowl, whisk together the ingredients for the dressing. Set aside.
  2. Wash the romaine and cut the leaves into ¾-inch pieces. Dry well with paper towels and put in a large bowl. Add ½ cup of the cheese and pour in the dressing. Toss gently to coat the leaves and add ¼ cup of the remaining cheese. Toss again. Divide among 6 plates. Sprinkle with a little of the remaining cheese. Garnish each portion with diced apples and toasted pecans. Serves 4 to 6 .

For more healthy recipes: by Rozanne Gold
EAT FRESH FOOD: Awesome Recipes for Teen Chefs (Bloomsbury)
LOW-CARB 1-2-3: The Low-Carb, Low Calorie Cookbook (Rodale)
HEALTHY 1-2-3: The Ultimate Three-Ingredient Cookbook (Stewart, Tabori & Chang) Jane Brody, New York Times, December 2009 "Eat Fresh Food"

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