22nd October 2007

    Caesar Salad

    Well, more accurately, a lower-fat version of Caesar dressing made without oil and egg yolks. This recipe is from the Moosewood Restaurant Low-Fat Favorites Book.

    Chris says:

    Wow, for a low-fat Caesar this is pretty good.

    Lisa says:

    I’ve never made salad dressing before; I like it!

    Chris says:

    The leftover will be really good to dip veggies in!

    Dressing
    ——–
    2 hard-boiled eggs, whites only
    1 tsp Dijon mustard
    1 garlic clove, minced
    1/4 cup nonfat/lowfat cottage cheese
    1/4 cup nonfat/regular buttermilk
    3 tbsp fresh lemon juice
    2 kalamata olives, minced
    2 tsp Pickapeppa sauce
    salt and pepper to taste

    Croutons
    ——–
    4 slices bread, 1/2 inch thick
    1 large garlic clove

    Salad
    —–
    Romaine, chopped
    freshly shredded Romano cheese

    Combine all the dressing ingredients, except the salt and pepper, in a blender and puree until smooth. Add salt and pepper to taste. Cover and refrigerate.
    Toast the bread slices. Peel the garlic clove, slice it in half, and rub the cut side against both sides of the toast. Cut into 1/2 inch cubes, and lightly toast again on an unoiled tray at 350 degrees.
    Rinse the lettuce and combine with the croutons. Toss with about 1/4 cup fo the dressing to lightly coat. Sprinkle with the cheese and serve.

    Print This Recipe
    This entry was posted on Monday, October 22nd, 2007 at 9:58 pm and is filed under Moosewood Low-Fat Favorites, Salads and Light Soups. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    Leave a Reply


    Page optimized by WP Minify WordPress Plugin