Caesar salad had its heyday in the sixties, was rediscovered in the nineties, and is better than ever today. This version eliminates the raw egg.
Yield: 4 Servings Ready in 10 minutes
4 people trying soon
|1 cloveFresh garlic, peeled|
|1/4 cupLow sodium chicken broth|
|4 teaspoonsOlive oil|
|1 tablespoonFresh lemon juice|
|1/8 ounceAnchovies; European, raw, paste|
|1/2 teaspoonDry mustard|
|1/8 teaspoonBlack pepper|
|1 headRomaine lettuce; torn into bite-size pieces|
|1 cupCroutons; fat free|
|2 tablespoonParmesan cheese grated|
Caesar Salad Preparation
Rub a large salad bowl with the garlic clove, then combine the garlic with the broth, oil, lemon juice, anchovy paste, mustard, and pepper in the bowl. Let stand 5 minutes, then discard the garlic. Add the lettuce to the bowl; toss to coat evenly. Sprinkle with the croutons and cheese. Yields 2 cups per serving.
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