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Caesar Salad Using Chicken Broth

Love.Food's picture
  Anchovy fillets 4 , rinsed, and patted dry
  Low sodium chicken broth 1⁄3 Cup (5.33 tbs)
  Egg whites 2
  Olive oil/Salad oil 1 Tablespoon
  Lemon juice 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Worcestershire sauce 3 Dash
  Bottled hot pepper sauce 1 Dash
  Torn romaine 10 Cup (160 tbs)
  Low sodium melba toast rounds 12 , broken
  Grated parmesan cheese 3 Tablespoon, grated
  Coarsely ground pepper 1 Dash

For dressing, in a small mixing bowl mash anchovy fillets with a fork.
Add the chicken broth, egg whites, olive oil or salad oil, lemon juice, garlic, Worcestershire sauce and hot pepper sauce; beat with a fork or whisk till well combined.
Pour the dressing into a small saucepan.
Cook and stir the dressing with a wire whisk over low heat for 8 to 10 minutes or till slightly thickened.
Do not boil.
Pour into a bowl.
Cover surface with plastic wrap; chill for 2 to 24 hours.
In a large salad bowl combine romaine and melba toast.
Pour the dressing over salad.
Toss lightly to coat.
Transfer to individual salad plates.
Sprinkle Parmesan cheese and pepper over each serving.

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Caesar Salad Using Chicken Broth Recipe