Title: Low Fat Caesar Salad
Categories: Cooking Import
Yield: 1 Servings

1/2		Loaf of italian bread; cut into 3/4-inch
		; cubes
1/4	c	Extra virgin olive oil
1/2	c	Vegetable stock
1	ts	Anchovy paste
2	tb	Fresh lemon juice
2	tb	Balsamic vinegar
1	tb	Dijon mustard
1	ts	Worcestershire sauce
1		Garlic clove; minced and mashed
		; to a paste with
		; 1/4 teaspoon of
		; salt
1/4	c	Freshly grated parmesan cheese
1		Head romaine; rinsed, spun dry,
		; and cut into wide
		; strips
1/4	c	Finely chopped red onion

Preheat oven to 350 degrees. In a large bowl, toss bread cubes with 1 teaspoon of the oil. Arrange on a sheet pan in a single layer and bake for 10 minutes, or until golden. Cool.

In a medium bowl, whisk together the stock, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce and garlic paste. In a slow, steady stream, whisk in the remaining olive oil. Season with salt and pepper and chill, covered, up to 2 days.

Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle each salad with 1 tablespoon onion, the Parmesan cheese and the croutons. Serve immediately.

Yield: 4 servings

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Cooking Live Show #CL8924

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