Ananda Caesar Salad with Cornmeal-Chickpea Pancake Recipe

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Ananda Caesar Salad with Cornmeal-Chickpea Pancake
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Ingredients
24
Count
Nutrition
347
Calories
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Ingredients:

Directions:

  1. Make yogurt cheese Line fine-mesh sieve with double layer cheesecloth and place over medium bowl. Transfer yogurt to sieve, then pull up and tie together edges of cheesecloth, wrapping yogurt into bundle. Cover with plastic wrap and allow to drain in refrigerator at least 8 hours or overnight. Discard liquid.
  2. In medium bowl, stir together drained yogurt, chile, basil, garlic, and salt. Cover and refrigerate until ready to use. (Cheese can be prepared up to two days in advance and refrigerated.)
  3. Make dressing In blender, combine onion, Parmesan, capers, vinegar, and Worcestershire sauce. Blend until smooth, then with motor running, gradually add olive oil and blend until fully emulsified. Stir in salt and transfer to nonreactive, airtight container. Refrigerate at least 1 hour and up to 3 days.
  4. Make croutons Preheat broiler.
  5. Working in 2 batches, arrange bread slices on large rimmed baking sheet and broil, 3 inches from heat, until golden, about 1 minute per side. Rub each slice on both sides with garlic. Cut each slice into 1-inch cubes and keep warm until ready to use.
  6. Make croutons In heavy, 12-inch, nonstick skillet over moderately high heat, heat olive oil until hot but not smoking. Add onion and saut until onions are translucent, about 1 minute. Stir in basil and cook 30 seconds more. Remove from heat.
  7. In medium bowl, whisk together chickpea flour, cornmeal, baking powder, and salt. In small bowl, whisk together egg and buttermilk. Add to dry ingredients and stir gently just until mixture is smooth, then gently fold in sautéed onion and basil. Let batter rest at room temperature 15 minutes.
  8. Wipe skillet clean and heat over moderate heat until drop of water dropped into pan sizzles. Pour in batter and cook, turning over once, until light golden brown on both sides, 3 to 4 minutes per side. Transfer pancake to cutting board and cut into quarters.
  9. To assemble and serve In large bowl, toss together lettuce, dressing, and croutons. Divide salad between 4 medium plates. Top each mound with 1 pancake wedge and 1/4 of yogurt cheese. Using vegetable peeler, shave curls of Parmesan atop each salad. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 346.52 Kcal (1451 kJ)
Calories from fat 169.19 Kcal
% Daily Value*
Total Fat 18.8g 29%
Cholesterol 56.64mg 19%
Sodium 848.08mg 35%
Potassium 422.88mg 9%
Total Carbs 31.96g 11%
Sugars 8.49g 34%
Dietary Fiber 2.99g 12%
Protein 13.36g 27%
Vitamin C 3.9mg 7%
Iron 2.3mg 13%
Calcium 293mg 29%
Amount Per 100 g
Calories 175.08 Kcal (733 kJ)
Calories from fat 85.48 Kcal
% Daily Value*
Total Fat 9.5g 29%
Cholesterol 28.62mg 19%
Sodium 428.49mg 35%
Potassium 213.66mg 9%
Total Carbs 16.15g 11%
Sugars 4.29g 34%
Dietary Fiber 1.51g 12%
Protein 6.75g 27%
Vitamin C 2mg 7%
Iron 1.2mg 13%
Calcium 148.1mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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