Caesar Salad Low-fatSubmitted by: BARBSHAKESPEARE
1 to 2 finely chopped or minced garlic cloves with inner green germ removed)
1 anchovy fillet, mashed
Pinch of salt
Juice of one lemon
3 drops Worcestershire sauce
1/2 cup low-fat or reduced fat mayonnaise
2 to 3 tablespoons water (to achieve desired thickness)
4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano Reggiano), divided
Romaine lettuce, hearts and tender leaves only
Coarsely ground black pepper
To assemble salad: Separate the Romaine leaves and discard the coarse outer leaves. Wash, drain, and pat with paper towels or spin dry the remaining leaves. Note: Lettuce should be prepared ahead of time and refrigerated until ready to use. Tear into bite-size pieces and set aside.
In a large salad bowl, add the Romaine lettuce pieces and the dressing, a little at a time; toss until coated. NOTE: I usually don't need to use all the dressing.
To serve: Divide the salad between chilled salad plates and sprinkle each salad with the remaining 2 tablespoons Parmesan cheese and coarsely ground pepper. Serve immediately with chilled forks.
Makes 6 medium-size salads.
Number of Servings: 2
Recipe submitted by SparkPeople user BARBSHAKESPEARE.