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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 1 |
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A favorite side gets a llittle char, and extra flavor, in our Grilled Caesar Salad. Grill the romaine quickly just until grill marks appear and the lettuce wilts slightly. Ingredients:
1/4 cup reduced-fat mayonnaise |
1 tablespoon fat-free sour cream |
1/4 cup red wine vinegar |
3 cloves garlic, 2 minced, 1 cut in half |
3 tinned anchovy fillets |
1 tablespoon lemon juice |
1 teaspoon worcestershire sauce |
1 tablespoon dijon mustard |
1/2 cup plus 3 tbsp. olive oil |
salt and pepper |
1 12-inch baguette, sliced in half lengthwise |
3 romaine hearts, outer leaves removed, hearts halved lengthwise (keep root intact) |
2 tablespoons grated parmesan |
Directions:
1. Make dressing: Puree mayonnaise, sour cream, vinegar, minced garlic, anchovies, lemon juice, Worcestershire sauce and mustard in blender until smooth. With motor running, drizzle in 1/2 cup oil and blend. Season lightly with salt and pepper. Cover and refrigerate.
2. Preheat grill to medium-high. Brush cut side of bread with some of remaining oil. Grill bread, turning once, until toasted, 3 to 5 minutes. Remove bread from grill and rub with cut side of halved garlic clove. Cut into 1-inch pieces.
3. Brush all sides of lettuce with remaining oil; sprinkle with salt and pepper. Grill lettuce, turning frequently, until lightly charred around edges, 2 to 3 minutes.
4. Chop lettuce and divide among 6 bowls. Sprinkle with Parmesan, scatter baguette pieces over and drizzle with some of the dressing. Serve immediately, passing additional dressing on the side.
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