Caesar Salad

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Ingredients
  • 16 servings

  • 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

Directions
  1. 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.

  2. 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.

  3. 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.


Nutritional Facts

Servings
10
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
Exchanges
1 vegetable
1 fat

lunch salads dijon parmesan romaine vinegar anchovies salad

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