This caesar salad is very light, simple and tasty. There’s no mayonnaise or anchovies in the dressing. Instead I use Thai fish sauce which you can find in the Asian section of supermarkets.

Serves: 4

Ingredients:

For the Dressing:

• 1/2 cup extra virgin olive oil
• 1 clove garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dijon mustard
• 1 teaspoon Thai fish sauce

For the Salad:

• 2 large romaine hearts
• 3/4 cup freshly grated Parmigiano-Reggiano
• 1 granny smith apple, cut into 1/2 inch dice
• 1/2 cup chopped pecans, lightly toasted

Directions:

1. In a medium bowl, whisk together the ingredients for the dressing. Set aside.
2. Wash the romaine leaves and cut into 3/4 inch pieces.
3. Dry well with paper towels and put in a large bowl.
4. Add 1/2 cup of the cheese and pour in the dressing (use some or all of the dressing, depending on your preference). Toss gently to coat the leaves.
5. Add diced apples and toasted pecans and toss again.
6. Divide among plates, sprinkle with remaining cheese, and serve.

Note: Homemade bread croutons are a nice addition to this salad. Cut up your favorite rustic type bread into bite sized pieces. Toss with a little olive oil, sea salt, and pepper and spread out on a baking sheet. Bake at 350 degrees for about 10 minutes. (Can add chopped herbs such as thyme or rosemary if you want to spice up the croutons a bit).

Adapted from Eat Fresh Food.