Sweet, juicy peaches, buttery Boston Bibb lettuce and savoury bacon, anchovy and Parmesan meld together to create a summer take on the traditional Caesar salad. Add grilled chicken or tofu for a well-rounded dinner.
Arrange bread on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat. Bake, tossing occasionally, until golden, about 12 to 15 minutes. Remove from oven and let cool.
In large skillet, cook bacon over medium high heat until crispy. Drain on paper-towel lined plate and cool. Crumble.
In a large bowl, toss romaine, Boston lettuce and peaches. Set aside.
In blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets and garlic. Blend on high until smooth.
Toss croutons and bacon with lettuce mixture. Drizzle with dressing; toss and serve immediately.
Tip: For a complete meal, add 2 cups (500 ml) of sliced, grilled chicken or 4 pieces grilled salmon.
Per serving: about 310 calories, 13g protein, 8g total fat (2g saturated fat), 48g carbohydrates, 4g fibre, 10mg cholesterol, 830mg sodium. %RDI: iron 20%, calcium 15%, vitamin A 50%, vitamin C 35%