No-egg Caesar Salad Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
8 1/2: -inch thick slices French bread,
2 centiliter: Garlic,
6: Anchovies, rinsed
1 tbsp: Dijon mustard,
1 tsp: Worchestershire sauce,
3 tbsp: Lemon juice,
1 tbsp: Red-wine vinegar,
1/2 cup: Olive oil,
1/2 tsp: Freshly ground pepper,
1 cup: Freshly grated Parmesan cheese,
2 large: Heads romaine lettuce, wash dried and torn into bite size pieces
Directions:
Preheat oven to 350 degrees. Place bread on jelly-roll pan; bake 6
minutes to dry. Halve one garlic clove; rub one side of bread
slices. Cut bread into 1/2-inch cubes return to pan and bake 8
minutes to toast. In a food processor, mince remaining garlic clove;
add anchovies and chop finely. Add mustard, Worchestershire sauce,
lemon, vinegar, oil, pepper and 1/2 cup Parmesan cheese. Process
until smooth and thick. Place lettuce in a bowl. Just before serving,
toss lettuce and dressing. Top with croutons and remaining cheese.
Nutritional info per serving: 247 cal; 9g pro, 18g carb, 15.6g
fat(57%), 2.2g fiber, 11mg chol, 544mg sodium
Source: Miami Herald, 12/28/95 formatted by Lisa Crawford
Source from luhu.jp
minutes to dry. Halve one garlic clove; rub one side of bread
slices. Cut bread into 1/2-inch cubes return to pan and bake 8
minutes to toast. In a food processor, mince remaining garlic clove;
add anchovies and chop finely. Add mustard, Worchestershire sauce,
lemon, vinegar, oil, pepper and 1/2 cup Parmesan cheese. Process
until smooth and thick. Place lettuce in a bowl. Just before serving,
toss lettuce and dressing. Top with croutons and remaining cheese.
Nutritional info per serving: 247 cal; 9g pro, 18g carb, 15.6g
fat(57%), 2.2g fiber, 11mg chol, 544mg sodium
Source: Miami Herald, 12/28/95 formatted by Lisa Crawford
Source from luhu.jp