Cleopatra's Caesar Salad

Name: Cleopatra's Caesar Salad
Total time: 20 min
Yield: 4 main-dish salads
Cuisine: italian
Ingredients: Olive-oil-flavored nonstick spray; 3 to 4 slices sourdough bread, cut 1/2 inch thick; 3 or 4 large cloves garlic; 8 tablespoons finely grated Parmigiano Reggiano; 1 cup low-fat buttermilk; 1 teaspoon Dijon mustard; 2 teaspoons lemon juice; 6 drops Worcestershire sauce; 2 flat anchovy fillets, drained, dried and minced; 2 teaspoons minced parsley; Few shakes salt; Freshly ground black pepper; 20 cups romaine lettuce torn into bite-size pieces (2 or 3 heads)

By Marian Burros

Total Time: 20 minutes
Rating: 4(11)
Comments: Read comments

Featured in: Eating Well

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Ingredients

Yield:4 main-dish salads

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)

Ingredient Substitution Guide

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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.