I have always been a huge fan of Caesar Salad, love the velvety dressing, love the crunch, even love the little salty anchovies. So when we visited Canyon Ranch I had to try their version which is grilled and it did not disappoint! At the ranch they served this with sun dried tomatoes. Since visiting the ranch I have made this several times at home and even served it at a party or two.
From the Kitchens of Canyon Ranch
Caesar Salad Dressing:
1 teaspoon minced anchovy fillet
1/4 cup roasted garlic cloves
2 tablespoons grated Parmesan cheese
3 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons Worcestershire sauce
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
2 Romaine lettuce hearts
Olive oil spray
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1. Puree all ingredients for dressing in a blender.
2. Preheat grill.
3. Cut Romaine lettuce hearts in half. Spray lettuce with olive oil spray and sprinkle with salt and pepper. Grill to mark and cook slightly on each side.
4. Place 1/2 Romaine lettuce heart on each plate and top with 1 tablespoon Caesar Salad Dressing.
Makes 4 servings, each containing approximately:
9 gm. carbohydrate
2 gm. fat
2 mg. cholesterol
3 gm. protein
175 mg. sodium
5 gm. fiber
* Nutritional Note: Try and pick Romaine hearts with as much green color in the leaves as you can. With salad greens, the more color means more nutritional value.