Caesar Salad

Name: Caesar Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 large bunch or 2 small bunches romaine lettuce; 1 clove garlic; 8 flat anchovy fillets (from 2-oz can), if desired; 1/3 cup olive or vegetable oil; 3 tablespoons lemon juice; 1 teaspoon Worcestershire sauce; 1/4 teaspoon salt; 1/4 teaspoon ground mustard; Freshly ground pepper; 1 cup garlic-flavored croutons; 1/3 cup grated Parmesan cheese

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Prep 20 min
Total 20 min
Ingredients 11
Servings 6

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Ingredients

1 large bunch or 2 small bunches romaine lettuce
1 clove garlic
8 flat anchovy fillets (from 2-oz can), if desired
1/3 cup olive or vegetable oil
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground mustard
Freshly ground pepper
1 cup garlic-flavored croutons
1/3 cup grated Parmesan cheese

Directions

1

Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in paper towels or a clean kitchen towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
2

Peel the garlic and cut the clove in half. Rub the inside of a large salad bowl--a wooden salad bowl works best--with the cut sides of the garlic. Allow a few small pieces of garlic to remain in the bowl if desired.
3

Cut up the anchovies and place in the bowl. Add the oil, lemon juice, Worcestershire sauce, salt, mustard and pepper. Mix well with a fork or wire whisk.
4

Add the romaine and toss with 2 large spoons or salad tongs until coated with the dressing. Sprinkle with the croutons and cheese. To keep salad crisp, serve immediately.

Expert Tips

tip 1
Decrease oil to 3 tablespoons, increase lemon juice to 1/4 cup, add 2 tablespoons water to anchovy mixture and decrease cheese to 3 tablespoons for 10 grams of fat and 140 calories per serving.
tip 2
Grill 6 boneless skinless chicken breasts as directed for grilling on a contact grill (page 267). Cut each breast crosswise into 1/2-inch slices. Arrange a sliced breast on each Caesar salad.
tip 3
To save time, purchase romaine already washed, torn and ready to use. You will need 10 cups, which is about 14 ounces.
tip 4
To get a head start, wash and dry romaine and seal in a food-storage plastic bag or airtight container. It will keep up to a week in the refrigerator.

Nutrition Information

190 Calories, 15g Total Fat, 4g Protein, 9g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Calories from Fat: 140

Total Fat: 15g; 23%

Saturated Fat: 3g; 15%

Trans Fat: 0g

Cholesterol: 5mg; 2%

Sodium: 290mg; 12%

Potassium: 300mg; 8%

Total Carbohydrate: 9g; 3%

Dietary Fiber: 2g; 10%

Sugars: 2g

Protein: 4g

% Daily Value*:

Vitamin A: 120%; 120%

Vitamin C: 45%; 45%

Calcium: 10%; 10%

Iron: 8%; 8%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.