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.
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% |
Suggested Recipes
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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