Caesar salads are wonderful. That creamy, garlicky and lemony dressing clings to crisp romaine lettuce before being kicked up with a nutty punch of parmesan cheese and briny anchovies. Unfortunately, while you’re technically eating a salad, it’s not exactly figure friendly. This Radish and Carrot Salad with Garlic Dressing emulates the classic Caesar by borrowing some the key flavors, but lightens the load by leaving out most of the calorie-laden ingredients.
2 cloves garlic, minced
¼ cup olive oil
2 large carrots, sliced into ⅛-inch rounds on a bias
2 stalks celery, sliced into ⅛-inch pieces
6 radishes, sliced into ⅛-inch rounds
2 tablespoons lemon juice
¼ teaspoon salt
⅛ teaspoon black pepper
4 to 5 ounces arugula
½ baguette, cut on the bias into ¼-inch-thick slices
Place the minced garlic into a small nonstick pan and cover with the olive oil. Set the pan over low heat and cook the garlic until it becomes fragrant and slightly browned, but not burned – about 12 minutes. Immediately transfer the oil and garlic to a small bowl and allow it to cool completely.
Slice the carrots, celery, and radishes into ⅛-inch-thick rounds with a sharp knife or on a mandoline. Place the vegetables into a large bowl. To the bowl of crisp vegetables, add 2 tablespoons of the garlic oil, lemon juice, salt, and black pepper. Toss until the ingredients are well combined. Refrigerate this mixture for at least 30 minutes.
Meanwhile, brush the remainder of the garlic oil on the baguette slices. Grill or griddle the bread until lightly toasted.
Toss the marinated vegetables with the arugula and serve the salad with garlic toast.