Tested till perfect Romaine Hearts with Creamy Garlic Dressing and Crispy Prosciutto

Romaine Hearts with Creamy Garlic Dressing and Crispy Prosciutto

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2005

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tsp 1tspvegetable oil
  • 4 4thin slices prosciutto, (about 2 oz/60 g)
  • 2 2hearts of romaine
  • 1/2 cup 1/2cupshaved Parmesan cheese

Creamy Garlic Dressing:

  • 1/3 cup 1/3cuplight mayonnaise
  • 3 tbsp 3tbspgrated Parmesan cheese
  • 3 tbsp 3tbsplemon juice
  • 2 tsp 2tspDijon mustard
  • 1 tsp 1tspWorcestershire sauce
  • 1/2 tsp 1/2tspanchovy paste
  • 1 1clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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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 Information Per serving: about

cal 194 pro 12g total fat 14g sat. fat 5g
carb 6g fibre 2g chol 28mg sodium 867mg

% RDI:

calcium 26 iron 11 vit A 29 vit C 45
folate 63
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