Here's an updated and upscale version of the classic Caesar salad using hearts of romaine. Buy whole romaine heads and remove the outer leaves to prepare another salad.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2005
Ingredients
Creamy Garlic Dressing:
Method
In nonstick skillet, heat oil over medium heat; fry prosciutto, in single layer and turning once, just until crisp, about 6 minutes. Remove and let cool. Crumble or tear into bite-size pieces; set aside.
Creamy Garlic Dressing: In small bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, mustard, Worcestershire sauce, anchovy paste, garlic, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)
Trim stem ends off romaine hearts; cut lengthwise into quarters. Place 2 quarters, overlapping, on each of 4 plates. Drizzle with dressing. Sprinkle with prosciutto and Parmesan cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 867 mg
- Protein 12 g
- Calories 194.0
- Total fat 14 g
- Cholesterol 28 mg
- Saturated fat 5 g
- Total carbohydrate 6 g
%RDI
- Iron 11.0
- Folate 63.0
- Calcium 26.0
- Vitamin A 29.0
- Vitamin C 45.0
