Low Fat Caesar Salad
1/2 tsp. garlic salt
1/2 tsp. thyme
1/8 tsp. black pepper
2 cloves of garlic
1 French bread roll cut into 3/4 inch cubes
4 drained, canned anchovy fillets
2 tbsp. lemon juice
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/4 cup olive oil
1 head of Romaine lettuce
2 tbsp. grated or shredded Parmesan cheese
Shaved Parmesan cheese, optional
o:- Preheat oven to 450 F. Line baking sheet with aluminum foil. Place bread in medium bowl, spray with cooking spray; sprinkle with garlic salt, thyme, and pepper and then toss. Spray again with cooking spray and toss once again. Place bread onto prepared baking sheet; bake until golden brown; stirring occasionally; about 10 minutes.
o:- In food processor (use metal blade) while machine is running, drop garlic through feed tube, process until chopped. Add anchovies, lemon juice, mustard and Worcestershire sauce; process until combined. Gradually add oil, processing until slightly thickened.
o:- Cut Romaine lettuce into 1-inch pieces, place in salad bowl. Toss in dressing, then toss with grated Parmesan cheese and croutons. Top with shaved Parmesan if so desired.