Romaine Hearts with Creamy Garlic Dressing and Crispy Prosciutto
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 194 |
| pro | 12 g |
| total fat | 14 g |
| sat. fat | 5 g |
| carb | 6 g |
| fibre | 2 g |
| chol | 28 mg |
| sodium | 867 mg |
| % RDI: | - |
| calcium | 26 |
| iron | 11 |
| vit A | 29 |
| vit C | 45 |
| folate | 63 |
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.
Ingredients
- 1 tsp vegetable oil
- 4 thin slices 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 tbsp grated Parmesan cheese
- 3 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp anchovy paste
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
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.
Source : Canadian Living Magazine: July 2005
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