Low fat caesar salad

 
                            Low Fat Caesar Salad
 
 Recipe By     : Cooking Live Show #CL8924
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                loaf of italian bread -- cut into 3/4-inch
                         -- cubes
      1/4  cup           extra virgin olive oil
      1/2  cup           vegetable stock
    1      teaspoon      anchovy paste
    2      tablespoons   fresh lemon juice
    2      tablespoons   balsamic vinegar
    1      tablespoon    dijon mustard
    1      teaspoon      worcestershire sauce
    1                    garlic clove -- minced and mashed
                         -- to a paste with
                         -- 1/4 teaspoon of
                         -- salt
      1/4  cup           freshly grated parmesan cheese
    1      head          romaine -- rinsed, spun dry,
                         -- and cut into wide
                         -- strips
      1/4  cup           finely chopped red onion
 
 Preheat oven to 350 degrees. In a large bowl, toss bread cubes with 1
 teaspoon of the oil. Arrange on a sheet pan in a single layer and bake
 for 10 minutes, or until golden. Cool.
 
 In a medium bowl, whisk together the stock, anchovy paste, lemon
 juice, vinegar, mustard, Worcestershire sauce and garlic paste. In a
 slow, steady stream, whisk in the remaining olive oil. Season with
 salt and pepper and chill, covered, up to 2 days.
 
 Divide romaine among 4 bowls and drizzle dressing over salads.
 Sprinkle each salad with 1 tablespoon onion, the Parmesan cheese and
 the croutons. Serve immediately.
 
 Yield: 4 servings
 
 
 
 
                    - - - - - - - - - - - - - - - - - -