A much lighter and healthier version of the classic caesar dressing.
1 tsp grated lemon zest
3 T. fresh lemon juice
2 cloves garlic, minced
1 tsp white wine vinegar
Splash of Worcestershire sauce
2/3-cup extra virgin olive oil (evoo)
1 tsp freshly ground black pepper
½ tsp sea salt
Optional: Can add a couple small anchovy fillets, minced
Combine the lemon zest,lemon juice, garlic, Worcestershire sauce and vinegar in a small bowl and whisk well. Slowly add the olive oil, whisking constantly until smooth. Add the salt and pepper and mix.
To make the salad:
Add a small amount of this dressing to 2 heads of washed. dried and torn crisp romaine lettuce in a large salad bowl. Alternate with freshly grated Parmigianino reggiano cheese (about ½ cup). Continue until salad is dressed, as desired. Top with Caesar croutons and extra cheese as desired. (I make my own croutons with a day old whole-wheatbaguette that has been cut into cubes, tossed with a mixture of a few tablespoons of evoo, minced garlic, 1-2 cloves, dried basil or Italian seasoning, salt and pepper,. Bake in a jelly roll pan in oven at 350 about 15-20 minutes or until crisp.)
Prairie Health Companion