Cleopatra’s Caesar Salad
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)
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,
Spoon the grated cheese into a small bowl. Stir in the buttermilk, and
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.
YIELD 4 main-dish salads