Recipe - Mississippi Caesar Salad

1 Head romaine lettuce
2 Cloves garlic; peeled
One fourth teaspoon Salt; freshly ground black
pepper and sugar
1 teaspoon Worcestershire sauce and
Dijonstyle mustard
2 tablespoon Fresh lemon juice and
fatfree reducedsodium
chicken broth
1 tablespoon Plus 1 teaspoon olive oil
2 cup Baked bread cubes or
croutons
One fourth cup Parmesan cheese; grated

Wash, dry, and core romaine. Tear or shred crosswise into 1/2" wide strips
or bitesize pieces. Wrap in paper towels. Chill for at least 1 hour.

In a large wooden salad bowl sprinkle garlic cloves with salt. Using back
of salad spoon, squash garlic and salt and mix into paste. Add pepper,
sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in lemon
juice and chicken broth. Slowly whisk in olive oil until well blended and
smooth.

Just before serving, add lettuce, bread cubes, and Parmesan cheese to salad
bowl. Toss to thoroughly combine. Serve immediately.

NOTES : (Courtesy of Richard Simmons)

Recipe by: Cooking Live #CL8738

Posted to MCRecipe Digest by "Pamela Creeden" creedenites@sprintmail.com
on May 1, 1998