Caesar Salad with Crunchy Croutons
This recipe makes 4 servings
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 |
Crisp romaine tossed with a creamy dressing and croutons is a favourite in Courtney's growing repertoire of recipes.
Ingredients
- 2 slices bacon
- 1/2 head romaine lettuce
- 2 tbsp grated Parmesan cheese
- Croutons:
- 1 tbsp olive oil
- 2 slices (1/2 inch 1 cm thick) crusty bread
- Dressing:
- 2 tbsp olive oil
- 2 tbsp light mayonnaise
- 1 tbsp grated Parmesan cheese
- 1-1/2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp anchovy paste
- 1 minced clove of garlic
- 1/4 tsp pepper
- 1/4 tsp 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
- Keywords : Salad; Make-Ahead; Lettuce; Garlic; Bacon; Parmesan; Mayonnaise; Anchovies;
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