I haven't been a huge Caesar Salad fan - it can get a little greasy and sometimes serves as a way excuse to pass off sub-par Romaine as a 'healthy' choice. But I ran into a recipe for 'Lighter Caesar Salad' a week or so ago and was pleased with the results.
But do you think I could find the recipe when I wanted to make it again? No way. So I searched around on the web, found a recipe to start with but added a couple variations that I recalled from the other version. And it turned out all right.
Here's how I'll make it next time:
Croutons
1 loaf 3 Cheese Semolina bread
Dressing
1 T EVOO
1 T LF mayo
1 1/2 T fresh lemon juice
1/2 T anchovy paste
1/2 T Dijon mustard
1/4 t sugar
1/4 t salt
1/4 t black pepper
1/2 t minced bottled garlic
1/2 cup Parmesan
Salad
3 Romaine hearts
Slice and cube bread and bake in roasting pan (in two batches) @ 450/425 for 8 minutes.
While croutons are baking and cooling, whisk the dressing together and wash, spin and tear the Romaine. Toss the dressing with the salad. Add 1/3 of the croutons and toss again. Save remaining croutons for next time.
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2 comments:
Anchovy paste?????
Yes! They even had it in the little grocery store in Baldwin near the tuna. Some sort of anchovy flavoring imparts the true Caesar salad touch.
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