*  Exported from  MasterCook  *

                           Low Fat Caesar Salad

Recipe By     : Cooking Live Show #CL8924
Serving Size  : 1    Preparation Time :0:00
Categories    : Cooking Live                     Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                loaf of italian bread -- cut into 3/4-inch
                        -- cubes
     1/4  cup           extra virgin olive oil
     1/2  cup           vegetable stock
   1      teaspoon      anchovy paste
   2      tablespoons   fresh lemon juice
   2      tablespoons   balsamic vinegar
   1      tablespoon    dijon mustard
   1      teaspoon      worcestershire sauce
   1                    garlic clove -- minced and mashed
                        -- to a paste with
                        -- 1/4 teaspoon of
                        -- salt
     1/4  cup           freshly grated parmesan cheese
   1      head          romaine -- rinsed, spun dry,
                        -- and cut into wide
                        -- strips
     1/4  cup           finely chopped red onion

Preheat oven to 350 degrees. In a large bowl, toss bread cubes with 1
teaspoon 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 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.

Yield: 4 servings




                   - - - - - - - - - - - - - - - - - -