Cleopatra's Caesar Salad

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)

  1. Turn the oven to 450 degrees.

  2. 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.

  3. Spoon the grated cheese into a small bowl. Stir in the buttermilk, and
    blend well.

  4. Mince 1 clove of garlic, and add to the mixture with mustard, lemon
    juice, Worcestershire, anchovies, parsley, salt and pepper, whisk to blend.

  5. 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