Caesar Salad

Ingredients

large bunch or 2 small bunches romaine lettuce

clove garlic

flat anchovy fillets (from 2-oz can), if desired

1/3

cup olive or vegetable oil

tablespoons lemon juice

teaspoon Worcestershire sauce

1/4

teaspoon salt

1/4

teaspoon ground mustard

Freshly ground pepper

cup garlic-flavored croutons

1/3

cup grated Parmesan cheese

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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.

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.
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.
To save time, purchase romaine already washed, torn and ready to use. You will need 10 cups, which is about 14 ounces.
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.