Recipe - Low Fat Caesar Salad

One half Loaf of italian bread; cut
into 3/4inch cubes
One fourth cup Extra virgin olive oil
One half cup Vegetable stock
1 teaspoon Anchovy paste
2 tablespoon Fresh lemon juice
2 tablespoon Balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 Garlic clove; minced and
mashed to a paste with 1/4
teaspoon of salt
One fourth cup Freshly grated parmesan
cheese
1 Head romaine; rinsed, spun
dry, and cut into wide
strips
One fourth cup Finely chopped red onion

Preheat oven to 350 degrees. In a large bowl, toss bread cubes with 1
teaspoon of the oil. Arrange on a sheet pan in a single layer and bake for
10 minutes, or until golden. Cool.

In a medium bowl, whisk together the stock, anchovy paste, lemon juice,
vinegar, mustard, Worcestershire sauce and garlic paste. In a slow, steady
stream, whisk in the remaining olive oil. Season with salt and pepper and
chill, covered, up to 2 days.

Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle
each salad with 1 tablespoon onion, the Parmesan cheese and the croutons.
Serve immediately.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8924 Posted to MCRecipe Digest V1 #692 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jul 26, 1997