Tuesday, August 23, 2011

Eggless Caesar Salad

  • 1 tbsp fresh lemon juice
  • 2 anchovy fillets, minced
  • 1 garlic clove, minced
  • 1/2 tsp Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1 tbsp finely grated Parmesean cheese
  • 1 (1 1/2-lb.) head romaine lettuce, chopped (8-10 cups)
  • salt
  • freshly ground black pepper

Makes 4 (2-cup) Servings

Whisk together lemon juice, anchovy, garlic, and mustard in a large mixing bowl; slowly whisk in oil. Stir in cheese and season to taste with salt and pepper. Add lettuce, toss, and serve.


Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love Caesar salad? Once in a while, you have this craving for a Caesar salad but you think, 'I have to go out to a fancy restaurant and order it.' Not anymore you don't. You can make this classic dish in your kitchen in 15 minutes. You won't miss the eggs in this dish either because it's a very filling dish that will ease your hunger and satisfy your appetite. You can top it with grilled chicken or shrip to make it a lunch or dinner or you can add your own homemmade multigrain croutons to the salad. I highly recommend using mutligrain bread toasted abd brushed with olive oil and sliced into 1/2-inch cubes and tossed into the salad. Salt is optional because the anchovies already add some saltiness to the dish.

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