Yield:
4 ServingsIngredients:
| 1/2 | Loaf of italian bread; cut into 3/4-inch cubes | |
| 1/4 | c | Extra virgin olive oil |
| 1/2 | c | Vegetable stock |
| 1 | ts | Anchovy paste |
| 2 | tb | Fresh lemon juice, lemon juice |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Dijon mustard |
| 1 | ts | Worcestershire sauce |
| 1 | garlic, Raw garlic clove; minced and mashed to a paste with 1/4 teaspoon of salt | |
| 1/4 | c | Freshly grated parmesan parmesan cheese |
| 1 | Head romaine; rinsed, spun dry, and cut into wide strips | |
| 1/4 | c | Finely chopped red onions onion |
Preparation for Low Fat and Healthy Caesar salad Recipe:
Preheat oven to 350 degrees. In a large bowl, toss bread cubes with 1teaspoon of the oil. Arrange on a sheet pan in a single layer and bake for
10 minutes, or until golden. Cool.
In a medium bowl, whisk together the stock, anchovy paste, lemon juice,
vinegar, mustard, Worcestershire sauce and garlic paste. In a slow, steady
stream, whisk in the remaining $$$$id=04053&amount=1&units=3$$olive oil$.
Season with salt and pepper and chill, covered, up to 2 days.
Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle
each salad with 1 tablespoon onion, the Parmesan cheese and the croutons.
Serve immediately.
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