Caesar Salad with Crunchy Croutons
Crisp romaine tossed with a creamy dressing and croutons is a favourite in Courtney's growing repertoire of recipes.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 132 |
| pro | 4 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 5 mg |
| sodium | 213 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 6% |
| vit A | 10% |
| vit C | 15% |
| folate | 26% |
-
2 slices bacon
Half head romaine lettuce
2 tbsp (25 mL) grated Parmesan cheese
Croutons:
1 tbsp (15 mL) olive oil
2 slices (1/2 inch/1 cm thick) crusty bread
Dressing:
2 tbsp (25 mL) each olive oil and light mayonnaise
1 tbsp (15 mL) grated Parmesan cheese
1-1/2 tsp (7 mL) white wine vinegar
1 tsp (5 mL) each Dijon mustard and anchovy paste
1 clove garlic, minced
1/4 tsp (1 mL) pepper and Worcestershire sauce
Preparation:
Croutons:: Brush oil over both sides of bread; cut into 1/2-inch (1 cm) cubes and spread on rimmed baking sheet. Bake in 350°F (180°C) oven, stirring once, until golden and crisp, 15 to 18 minutes; let cool. (Make-ahead: Store in airtight container for up to 1 week.)
Dressing:: In bowl, whisk together oil, mayonnaise, cheese, vinegar, mustard, anchovy paste, garlic, pepper and Worcestershire sauce. (Make-ahead: Cover and refrigerate for up to 1 day.)
In nonstick skillet, cook bacon over medium heat until crispy, 4 minutes. Let cool on paper towels; crumble.
Meanwhile, tear lettuce into bite-size pieces to make about 10 cups (2.5 L); place in large bowl. Add bacon, cheese, croutons and dressing; toss well to combine.
Source
Canadian Living Magazine: March 2002
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