Low Fat Caesar Salad

Recipe Ingredients

1/2		Italian bread loaf - cut 3/4" cubes
1/4 cup	59ml	Extra-virgin olive oil
1/2 cup	118ml	Vegetable stock
1 teaspoon	5ml	Anchovy paste
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Balsamic vinegar
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Worcestershire sauce
1		Garlic clove - minced, mashed with
1/4 teaspoon	1.3ml	Salt
1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese
1		Romaine lettuce head - rinsed, spun dry,
		And cut into wide strips
1/4 cup	15g / 0.5oz	Finely-chopped red onion

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8924)

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