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
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.
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.
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.