Friends from Texas and Ohio were over for dinner tonight. We ordered pizza because they don’t get to enjoy the same type of pizza that is made in the Northeast. I thought a Caesars salad would be a nice complement to the pizza and have that recipe for you below.
The comments I received were that there was a little too much Dijon mustard in it so I reduced that by half in the recipe below. The second one was that there was too much dressing for the amount of salad so my suggestion would be to make the dressing, put in about half, taste it and decide if you would like to add more. Any extra dressing can be refrigerated for about 5 days.
With all the craziness I lost my camera so I apologize that there is no picture again tonight.
Enjoy the Caesars salad without the all the fat!
Pre p Time: 15 minutes
Estimates Values per serving:
Calories = 52 Fat = 4 grams
2 heads of Romaine lettuce
1/3 cup low fat mayonnaise
1 hard boiled egg yolk
1 tablespoon olive oil
1 tablespoon anchovy paste
1 tablespoon lemon juice
½ teaspoon Dijon mustard
2 cloves garlic – minced
2 tablespoons water
1/3 cup parmesan cheese
Fresh ground pepper to taste
- Wash and cut lettuce into bite sized pieces, set into a salad bowl and keep in the refrigerator to keep cold.
- Make dressing: Smash egg yolk on the side of a mixing bowl. Add mayonnaise, olive oil, anchovy paste, lemon juice, Dijon mustard, garlic and water and whisk until well combined.
- Add parmesan cheese to lettuce and toss. Pour dressing on salad, ground pepper, toss and serve cold.