Cleopatra's Caesar Salad
- Total Time
- 20 minutes
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Ingredients
- Olive-oil-flavored nonstick spray
- 3 to 4slices sourdough bread, cut ½ inch thick
- 3 or 4large cloves garlic
- 8tablespoons finely grated Parmigiano Reggiano
- 1cup low-fat buttermilk
- 1teaspoon Dijon mustard
- 2teaspoons lemon juice
- 6drops Worcestershire sauce
- 2flat anchovy fillets, drained, dried and minced
- 2teaspoons minced parsley
- Few shakes salt
- Freshly ground black pepper
- 20cups romaine lettuce torn into bite-size pieces (2 or 3 heads)
Nutritional analysis per serving (4 servings)
538 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 26 grams protein; 1151 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn the oven to 450 degrees.
- Step 2
Spray the bread on both sides with nonstick spray; then rub with the cut side of several garlic cloves, reserving 1 clove for the dressing. Toast the bread for about 10 minutes, on the bottom shelf of the oven, until brown, turning once.
- Step 3
Spoon the grated cheese into a small bowl. Stir in the buttermilk, and blend well.
- Step 4
Mince 1 clove of garlic, and add to the mixture with mustard, lemon juice, Worcestershire, anchovies, parsley, salt and pepper, whisk to blend.
- Step 5
For each salad, mix together ¼ of the croutons with 5 cups of romaine and ¼ of the salad dressing, and toss.
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