Moosewood--Caesar Salad

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* Exported from MasterCook *

 

Caesar Salad (Moosewood)

 

Recipe By :Moosewood Restaurant Daily Special

Serving Size : 4 Preparation Time :0:00

Categories : Moosewood Restaurant Daily Spe

 

Amount Measure Ingredient -- Preparation Method

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1/2 baguette -- such as sourdough or French

1 large head romaine lettuce

OR 2 hearts of romaine -- well rinsed & dried

CROUTON SEASONING:

1 clove garlic -- minced or pressed

1 tablespoon minced fresh rosemary

2 tablespoons olive oil

DRESSING:

2 sun-dried tomatoes -- (not packed in oil)

softened*

3 tablespoons olive oil

2 tablespoons low-fat mayonnaise

1 tablespoon Dijon mustard

3 tablespoons fresh lemon juice

1 clove garlic -- minced or pressed

1 teaspoon capers

1 teaspoon caper brine

1/2 teaspoon salt

2 kalamata olives -- (to 3) pitted** & chopped

-----

1/2 cup Parmesan cheese

 

Preheat the oven to 350°F. Cut the baguette into 1-inch cubes and bake

on an unoiled baking sheet for 10 minutes or until golden.

 

Meanwhile, tear the romaine into bite-sized pieces and place it in a

large serving bowl. In a small saucepan, saute the garlic and rosemary

in the olive oil on medium heat for a few minutes, stirring to prevent

scorching. When the garlic is golden, pour the oil and seasonings over

the bread cubes and toss together right on the baking sheet. Set aside.

 

Drain and mince the softened sun-dried tomatoes. Place 1/2 of the

sun-dried tomatoes and rest of the dressing ingredients in a blender and

whirl until smooth.

 

Toss the croutons and Parmesan with the romaine. Drizzle on the

dressing and scatter the reserved sun-dried tomatoes on top.

 

S(ISBN):

" 0-609-80242-9 (paperback) "

Copyright:

" 1999 "

 

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Per serving: 413 Calories (kcal); 25g Total Fat; (52% calories from

fat); 13g Protein; 37g Carbohydrate; 10mg Cholesterol; 954mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 4

1/2 Fat; 0 Other Carbohydrates

 

NOTES : *In a small heatproof bowl, cover the sun-dried tomatoes with

1/4 cup boiling water and set aside to soak for 10 minutes.

 

**To pit, slice lengthwise around each olive and twist the halves apart

or whack each olive sharply to break it open.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0