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1 loaf crusty bread, unsliced
1/4 to 1/3 cup butter, at room temperature
3/4 tsp garlic powder, or 2 minced garlic cloves
1 tsp dried parsley, or chives
1 large head romaine lettuce
2 to 2 1/2 cups cold strips of roast beef, or 250 g deli-sliced roast beef
1/2 English cucumber, or 1 regular cucumber
1/4 cup grated parmesan
1/2 cup light or regular caesar dressing
1/4 tsp ground black pepper
2 tomatoes
Slice bread about 1 inch (2.5 cm) thick. Stir butter with garlic and parsley. Thinly spread on both sides of each slice. Place a rack on a baking sheet. Wash romaine in cold water and spin dry or use a tea towel. Tear lettuce into bite-size pieces and place in a large bowl.
Place oven rack 4 inches (10 cm) from broiler and preheat. Toss lettuce with beef, cucumber and Parmesan. Add dressing and black pepper and toss. Place garlic bread under broiler until bubbly and edges are golden, about 1 minute per side. Garnish salad with wedges of tomatoes and serve.
Calories 379, Protein 28.3g, Carbohydrates 26.3g, Fat 17.7g.
We've tossed aside the predictable cold croutons in favor of hot slices of chewy-crisp garlic bread to enjoy with our main-course Caesar salad. For a light dinner that satisfies, begin with a bowl of hot ginger-carrot or chunky vegetable soup.