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Categories:
olive oil Bread garlic low-fat buttermilk mustard lemon juice Worcestershire sauce anchovy parsley salt freshly ground black pepper romaine lettuce
Viewed: 106 - Published at: 8 years agoIngredients
- Olive-oil-flavored nonstick spray
- 3 to 4 slices sourdough bread, cut 1/2 inch thick
- 3 or 4 large cloves garlic
- 8 tablespoons finely grated Parmigiano Reggiano
- 1 cup low-fat buttermilk
- 1 teaspoon Dijon mustard
- 2 teaspoons lemon juice
- 6 drops Worcestershire sauce
- 2 flat anchovy fillets, drained, dried and minced
- 2 teaspoons minced parsley
- Few shakes salt
- Freshly ground black pepper
- 20 cups romaine lettuce torn into bite-size pieces (2 or 3 heads)
Method
- Turn the oven to 450 degrees.
- Spray the bread on both sides with nonstick spray; then rub with the cut side of several garlic cloves, reserving 1 clove for the dressing.
- Toast the bread for about 10 minutes, on the bottom shelf of the oven, until brown, turning once.
- Spoon the grated cheese into a small bowl.
- Stir in the buttermilk, and blend well.
- Mince 1 clove of garlic, and add to the mixture with mustard, lemon juice, Worcestershire, anchovies, parsley, salt and pepper, whisk to blend.
- For each salad, mix together 1/4 of the croutons with 5 cups of romaine and 1/4 of the salad dressing, and toss.
