Caesar Salad Roll-Ups
Who would have thought that this classic would fit so deliciously into a hands-only menu? We recommend freshly grated Parmesan, Parmigiano-Reggiano or grana Padano cheese.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 179 |
| pro | 6 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 12 mg |
| sodium | 498 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 6% |
| vit A | 7% |
| vit C | 10% |
| folate | 19% |
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9 leaves romaine lettuce
1 cup (250 mL) croutons
4 strips cooked bacon, crumbled
2 tbsp (25 mL) grated Parmesan cheese
Dressing:
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) grated Parmesan cheese
2 tsp (10 mL) white wine vinegar
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) anchovy paste
1 small clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1/4 tsp (1 mL) Worcestershire sauce
2 tbsp (25 mL) light mayonnaise
Preparation:
Dressing: In small bowl, whisk together oil, cheese, vinegar, mustard, anchovy paste, garlic, salt, pepper and Worcestershire sauce; whisk in mayonnaise until smooth. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Remove 4 of the largest lettuce leaves; trim about 3 inches (8 cm) off bottom of each. Set tops aside for wrappers. Add bottoms to remaining leaves; shred to make 3 cups (750 mL).
In bowl, combine shredded lettuce, croutons, bacon and Parmesan cheese; add dressing and toss to coat. Serve with reserved lettuce leaf wrappers for everyone to roll up each serving.
Additional Information
Source
Canadian Living Magazine: February 2005
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