joe eats

Caesar Salad has always been one of my favorite treats! I’ll take it any way, any day… by itself as my entrée, as a side with a slice of pizza, or in combination with a protein such as chicken or fish.

That is why I am happy to share with you my Caesar Salad recipe which is not high in calories, but high in taste. I actually prefer this recipe to any version I have tried at restaurants. Last night for dinner, I served Foodie his salad with chicken and mine with shrimp. It was delicious!

Large head of romaine, rinsed and dried

½ ciabatta bread, cubed

Chunk of parmesan reggiano

Dressing

1 egg

1/3 cup grape seed oil

1 clove garlic minced

2 teaspoon Worchester sauce

2 teaspoon Dijon mustard

1 ½ inch anchovy paste from tube

½ lemon juiced

Process egg in cuisinart at high speed. Slowly drizzle in oil. Remove processor lid and add remainder of ingredients. Process a few seconds to combine.

Croutons

Cut ciabatta bread into cubes. In skillet heat a few tablespoons of oil. Season oil with salt, pepper and garlic powder. Toss in bread cubes and stir to coat. I like my croutons soft. But if you prefer them crunchy you can heat them for about two minutes in a 300 degree oven.

Assemble

Place 4 romaine leaves on plate. Drizzle on dressing. Top with croutons. Use a vegetable peeler to shave large pieces of Parmesan to lay on top.

Savor on,

Marney

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