New Style Caesar Salad
|
Ingredients |
|
salad |
|
|
|
10 slices |
French baguette bread, cut ½ " (1 cm) thick |
10 |
|
3 cloves |
garlic, halved |
3 |
|
12 cups |
torn romaine lettuce (1 large or 2 small heads) |
3 L |
|
|
|
|
|
Dressing |
|
|
|
3/4 cup |
buttermilk |
175 mL |
|
1 tsp |
Dijon mustard |
5 mL |
|
2 tsp |
lemon juice |
10 mL |
|
1/8 tsp |
Worcestershire sauce |
0.5 mL |
|
1 clove |
garlic |
1 |
|
2 |
flat anchovy fillets, drained, patted dry |
2 |
|
½ cup |
grated Parmesan cheese |
125 mL |
|
|
|
|
| Directions |
Salad:
Rub bread slices thoroughly with cut side of several garlic
cloves. Cut into ½ inch
(1 cm) cubes. Spread cubes on baking sheet. Toast at 450°F
(230°C) for 5-6 minutes or until golden and crisp. Cool
thoroughly. Place Romaine lettuce in large salad bowl. Pour
dressing over. Toss well. Sprinkle with croutons. Serve
immediately.
Dressing:
In blender or food processor, blend together all ingredients
until creamy. Pour over Romaine. |
|
Nutrient Content |
|
Per Serving: Energy 131.6 Kcal ·
Carbohydrate: 16.3 g · Protein: 8.8 g · Fat (Total): 3.9 g
· Calcium: 221.2 mg |
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