Caesar Salad Low-fat

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 make dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice, Worchestshire sauce, mayonnaise, and water. When the dressing is well combined and to the desired thickness you wish, whisk in 2 tablespoons Parmesan cheese.

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.