A delicious Caesar salad that includes anchovies, Dijon, Worcestershire and Parmesan cheese.
1/4 cup olive oil
4 teaspoons red wine vinegar
3 anchovy fillets, blotted with paper towels and minced
2 garlic cloves, minced
1 tablespoon fresh lemon juice
3/4 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
3 tablespoons grated Parmesan cheese
Salt (optional) and freshly ground pepper
3 heads romaine lettuce, washed and torn into pieces
2 cups fat-free croutons
In a food processor or blender, combine olive oil, red wine vinegar, anchovy fillets, garlic, lemon juice, mustard, and Worcestershire sauce. Process until smooth. Add 1 tablespoon of the grated Parmesan; process for another 5 seconds. Set aside.
Place the romaine in a large salad bowl. Season with salt (if using) and pepper. Drizzle the prepared dressing over the greens; toss to evenly coat.
Add the croutons and toss again. Divide the salad between 12 salad plates; sprinkle each with some of the remaining Parmesan cheese. Serve at once.
Recipe makes 16 servings.
Serving size: 1 serving
Calories: 60; Total Fat: 4g; Saturated Fat: 0.7gg; Cholesterol: 2mg; Sodium: 2mg; Carbohydrates: 4g; Protein: 2g; Fiber: 2g
Exchanges: 1 vegetable, 1 fat
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