CLEOPATRA'S CAESAR SALAD

Cleopatra's Caesar Salad image

Provided by Marian Burros

Categories dinner, easy, quick, salads and dressings, main course

Time 20m

Yield 4 main-dish salads

Number Of Ingredients 13

Previous Next

Ingredients

Olive-oil-flavored nonstick spray
3 to 4 slices sourdough bread, cut 1/2 inch thick
3 or 4 large cloves garlic
8 tablespoons finely grated Parmigiano Reggiano
1 cup low-fat buttermilk
1 teaspoon Dijon mustard
2 teaspoons lemon juice
6 drops Worcestershire sauce
2 flat anchovy fillets, drained, dried and minced
2 teaspoons minced parsley
Few shakes salt
Freshly ground black pepper
20 cups romaine lettuce torn into bite-size pieces (2 or 3 heads)

Steps:

Turn the oven to 450 degrees.
Spray the bread on both sides with nonstick spray; then rub with the cut side of several garlic cloves, reserving 1 clove for the dressing. Toast the bread for about 10 minutes, on the bottom shelf of the oven, until brown, turning once.
Spoon the grated cheese into a small bowl. Stir in the buttermilk, and blend well.
Mince 1 clove of garlic, and add to the mixture with mustard, lemon juice, Worcestershire, anchovies, parsley, salt and pepper, whisk to blend.
For each salad, mix together 1/4 of the croutons with 5 cups of romaine and 1/4 of the salad dressing, and toss.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 10 grams, Carbohydrate 77 grams, Fat 18 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 1347 milligrams, Sugar 12 grams, TransFat 0 grams