Use extra-virgin olive oil in this dressing—you'll taste the difference. For added protein, top the salad with sliced chicken breast or grilled shrimp.
Recipe Ingredient Details:
2 cloves garlic (crushed)
2 teaspoons anchovy paste
1 tablespoon salt
1 teaspoon freshly ground pepper
6 tablespoons extra-virgin olive oil
1/2 cup Parmesan cheese (grated)
Juice of 2 lemons
1/2 loaf French bread
1 tablespoon olive oil
1 tablespoon kosher salt
2 10-ounce heads romaine lettuce (outer leaves removed)
2 tablespoons Parmesan cheese (for topping )
Mash garlic, anchovy paste, salt and pepper together to make paste. Slowly drizzle in olive oil, and add cheese and lemon juice. Mix well and set aside.
Cut French bread into 1/2-inch cubes and arrange in single layer on baking sheet. Brush tops of bread with 1 tablespoon olive oil and sprinkle with kosher salt. Bake at 350° until crisp, about 10 minutes.
Tear romaine lettuce and place in large bowl. Add bread cubes, and toss with dressing. Sprinkle with Parmesan cheese.
Recipe Additional Notes:
PER SERVING: Calories 234, Fat 19, Per fat 72, Cholesterol 7, Carbs 10, Protein 7, Fiber N/A, Sodium N/A
Thu, 2009-09-24 16:34