Low fat caesar salad

1 Servings

Ingredients

Quantity Ingredient
½ Loaf of italian bread; cut into 3/4-inch cubes
¼ cup Extra virgin olive oil
½ cup Vegetable stock
1 teaspoon Anchovy paste
2 tablespoons Fresh lemon juice
2 tablespoons Balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 Garlic clove; minced and mashed to a paste with 1/4 teaspoon of salt
¼ cup Freshly grated parmesan cheese
1 Head romaine; rinsed, spun dry, and cut into wide strips
¼ cup Finely chopped red onion

Directions

Preheat oven to 350 degrees. In a large bowl, toss bread cubes with 1 teaspoon of the oil. Arrange on a sheet pan in a single layer and bake for 10 minutes, or until golden. Cool.

In a medium bowl, whisk together the stock, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce and garlic paste. In a slow, steady stream, whisk in the remaining olive oil. Season with salt and pepper and chill, covered, up to 2 days.

Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle each salad with 1 tablespoon onion, the Parmesan cheese and the croutons.

Serve immediately.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8924 Posted to MC-Recipe Digest V1 #692 by "Angele and Jon Freeman" <jfreeman@...> on Jul 26, 1997

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