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Caesar Salad

Source of Recipe

Rhonda G


List of Ingredients

Low Fat Caesar Salad

Yields: Makes 6 medium-size Caesar Salads
Prep time: 30 min

Ingredients:
-
1 to 2 finely chopped or minced garlic cloves (with inner green germ removed - the sprouts add an unpleasant bitterness)
1 to 2 anchovy fillet, mashed * see note
Pinch of coarse salt
Juice of one (1) lemon ** see note
3 drops Worcestershire sauce
1/2 cup low-fat or light mayonnaise *** see note
2 to 3 tablespoons water (to achieve desired thickness)
4 tablespoons (1/4 cup) freshly-grated Parmesan cheese (Parmigiano Reggiano), divided
Romaine lettuce, hearts and tender leaves only
Coarsely-ground black pepper
1/2 to 3/4 cup salad croutons (your choice)

Note * Use only good-quality Spanish or Portuguese anchovies in your dressing. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet).

Note ** Fresh lemon juice is essential. Some chefs squeeze the lemon through a cheesecloth to ensure that only the juice ends up in the salad. If you are careful to keep the lemon seeds out of the salad, a simple squeeze will do. Sometimes I add more lemon juice. Taste to adjust.

Note *** You can cut the fat even more if you use fat-free mayonnaise. I personally like using the light or reduced fat mayonnaise as it gives better flavor.



Recipe


To make dressing:

In a bowl, whisk together the garlic, anchovy, and salt until blended.

Whisk in the lemon juice, Worcestershire sauce, mayonnaise, and water.

When the dressing is well combined and to the desired thickness you wish, whisk in 2 tablespoons freshly-grated Parmesan cheese.

Refrigerate until ready to serve.

Romaine leaves:

Separate the Romaine leaves and discard the coarse outer leaves.

Wash, drain, and pat with paper towels or spin dry the remaining leaves.

Note: Lettuce should be prepared ahead of time and refrigerated until ready to use as they are best well chilled. When ready to use, tear Romaine leaves into bite-size pieces.

To assemble salad:

In a large salad bowl, add the Romaine lettuce pieces, croutons, and the dressing, a little at a time; toss until coated.

NOTE: I usually don't need to use all the dressing.

To serve:

Divide the salad between chilled salad plates and sprinkle each salad with the remaining Parmesan cheese and coarsely-ground pepper.

Serve immediately with chilled forks.