Lemony Caesar Salad
From: Better Homes and GardensFor food safety, cook the egg called for in this salad--a recipe change from traditional Caesar salads, which call for raw egg.
Servings: Makes 6 servings.
Prep: 20 mins
Total: 2 hrs 28 mins
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Ingredients
1 egg
1/3 cup chicken broth
2 anchovy fillets or 1 teaspoon anchovy paste
3 tablespoons olive oil
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 teaspoon Dijon-style mustard
1/4 teaspoon white wine Worcestershire sauce
1 clove garlic, halved
10 cups torn romaine
6 cherry tomatoes, halved
1 cup croutons
1/4 cup grated Parmesan cheese
Whole black peppercorns
Directions
1. For dressing, combine egg, chicken broth, anchovy fillets or anchovy paste, olive oil, lemon peel, lemon juice, mustard, and Worcestershire sauce in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer dressing to a small saucepan. Cook and stir over low heat for 8 to 10 minutes or until thickened. Do not boil. Transfer dressing to a small bowl. Cover with plastic wrap and chill in the refrigerator for 2 to 24 hours.
2. To serve, rub the inside of a wooden salad bowl with the cut sides of the garlic clove; discard garlic clove. Add romaine, cherry tomatoes, croutons, and Parmesan cheese to salad bowl. Pour dressing over salad. Toss lightly to coat. Transfer to individual salad plates. Grind peppercorns over each serving. Makes 6 servings.
Nutrition Facts
Calories 139, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 40 mg, Sodium 247 mg, Carbohydrate 8 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin A 27%, Vitamin C 48%, Calcium 10%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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