1/4 cup (60 ml) olive oil
4 teaspoons (20 ml) red wine vinegar
3 anchovy fillets, blotted with paper towels and minced
2 garlic cloves, minced
1 tablespoon (15 ml) fresh lemon juice
3/4 teaspoon (3.75 ml) Dijon mustard
1/2 teaspoon (2.5 ml) Worcestershire sauce
3 tablespoons (27 g) grated Parmesan cheese
salt (optional) and freshly ground pepper
3 heads romaine lettuce, washed and torn into pieces
2 cups (90 g) 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.
- Per serving
- 60 calories (58% calories from fat)
- 2 g protein
- 4 g total fat (0.7 g saturated fat)
- 4 g carbohydrate
- 2 g dietary fiber
- 2 mg cholesterol
- 2 mg sodium
- 1 vegetable
- 1 fat