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How to Make Flan
Peruvian Arroz con Pollo
large bunch or 2 small bunches romaine lettuce
flat anchovy fillets (from 2-oz can), if desired
cup olive or vegetable oil
tablespoons lemon juice
teaspoon Worcestershire sauce
teaspoon ground mustard
Freshly ground pepper
cup garlic-flavored croutons
cup grated Parmesan cheese
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.
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.
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.
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.
Shake off excess water and blot to dry, or roll up the leaves in a paper towel to dry.
Cut the anchovies into about 1/4-inch pieces so they are easier to mix into the dressing.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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