Fat Free Caesar Salad |
|
|
|
|
|
|
|
|
Improvise on this to suit what ingrediants
you have. |
|
|
These
amounts serve 2 to 4 people, depending upon whether it's a hearty |
|
|
main
part of the meal or only a side salad.(We have served 7 people for lunch by
increasing |
some
of the ingrediants where practical. (only one egg though) |
|
|
|
|
|
1 |
Large
head of Romaine, washed, dried, torn or cut into bite sized pieces. Chill
well |
3 |
Anchovy
fillets. (dry the oil off with paper towel)( Anchovy paste in a tube is best) |
1 |
Clove Garlic, (or two if cloves are
small) |
|
|
1 1/2 |
Tsp Dijon mustard (or more) |
|
|
1/2 |
Tsp Worcestershire sauce (or 3/4) |
|
|
1 |
Egg,
(Coddled for 1 min in hot water. Or raw if you prefer) or white only, or
none!! |
1/2 |
Cup
Croutons, (or more by sight, whatever looks right), make them or store bought |
2 or 3 |
Tbsp grated Parmesan cheese (more if
you like it, again by taste and sight) |
|
1/2 |
Cup nonfat plain yogurt (in place of
traditional oil) |
|
|
|
Juice of half a fresh lemon or 1 1/2
tblsp, or 1/4 cup vinegar |
|
|
2 |
Tsp of honey Optional. |
|
|
|
Fresh ground black pepper |
|
|
|
|
|
|
If
preparing at the table, prepare all ingrediants & egg on a tray ahead of
time. |
|
Crush the garlic in a wooden bowl
with a little salt to help crush it better. |
|
|
Add
anchovies and mash well. (anchovy
paste works well and mashes easier) |
|
Add the mustard & Worcestershire
to make the mixture easier to mash. |
|
|
Keep mixing & turning the bowl
to mash into the bowl & make creamy. |
|
|
Add lemon juice and beat well. |
|
|
|
Add oil slowly in a thin stream,
beating all the while to make smooth. |
|
|
Then
beat egg into the dressing in the bowl, making the dressing thick &
creamy. |
|
Add the lettuce and croutons &
toss well to completely wet all the leaves. |
|
|
Grind
pepper to suit over top and 2 or 3 tbsp grated parmesan. |
|
|
|
Toss again and add more parmesan if
you like more. |
|
|
|
|
|
|
Best served immediately, does not
keep overnight. |
|
|
|
|
|
|
Pass grated parmesan so guests can
add more if they like. |
|
|
|
|
|
|
You will probably have to make this
a couple times to decide if you want to |
|
|
vary any of the ingrediants or amounts to
suit yourself. |
|
|
|
|
|
|
Some
recipies leave the anchovies in small pieces and toss into the finished
salad. |
|
|
|
|
Some also say to break egg over the
greens and toss in. |
|
|
|
|
|
|
OR Place all the dressing items in a
blender & process until smooth. |
|
|
|
|
|
|
From "The Gourmet Kitchen"
of Mel Ruller |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|