Romaine Hearts with Creamy Garlic Dressing and Crispy Prosciutto

Author: Canadian Living

Here's an updated and upscale version of the classic Caesar salad using hearts of romaine. Buy whole romaine heads and remove the outer leaves to prepare another salad.

  • Portion size 4 servings

Ingredients

  • 1 teaspoon vegetable oil
  • 4 prosciutto (about 2 oz/60 g)
  • 2 hearts of romaine
  • 1/2 cup shaved Parmesan cheese
Creamy Garlic Dressing:
  • 1/3 cup light mayonnaise
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon anchovy paste
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

In nonstick skillet, heat oil over medium heat; fry prosciutto, in single layer and turning once, just until crisp, about 6 minutes. Remove and let cool. Crumble or tear into bite-size pieces; set aside.

Creamy Garlic Dressing: In small bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, mustard, Worcestershire sauce, anchovy paste, garlic, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)

Trim stem ends off romaine hearts; cut lengthwise into quarters. Place 2 quarters, overlapping, on each of 4 plates. Drizzle with dressing. Sprinkle with prosciutto and Parmesan cheese.

Nutritional facts <b>Per serving:</b> about

  • Sodium 867 mg
  • Protein 12 g
  • Calories 194.0
  • Total fat 14 g
  • Cholesterol 28 mg
  • Saturated fat 5 g
  • Total carbohydrate 6 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 63.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 26.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 29.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Romaine Hearts with Creamy Garlic Dressing and Crispy Prosciutto