Romaine Hearts with Creamy Garlic Dressing and Crispy Prosciutto
This recipe makes 4 servings
|Per serving: about||-|
|total fat||14 g|
|sat. fat||5 g|
- Portion size: 4
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.
- 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
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