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Caesar, Mississippi, Salad



  • 1 head romaine lettuce
  • 2 clove garlic, peeled
  • 1/4 teaspoon each salt and freshly ground black pepper and sugar
  • 1 teaspoon each worcestershire sauce and dijon-style mustard
  • 2 tablespoon each fresh lemon juice and fat-free reduced-sodium, chicken broth
  • 2 tablespoon plus 1 teaspoon olive oil
  • 2 cup baked bread cubes or croutons
  • 1/4 cup grated parmesan cheese


Baking Directions:


Wash, dry, and core romaine.

Tear or shred crosswise into ½-inch wide strips or bite-size pieces.

Wrap in paper towels.

Chill for at least 1 hour.


In 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 broth3. Just before serving, add lettuce, bread cubes, and Parmesan cheese to salad bowl.

Toss to thoroughly.


Serve immediately.