Caesar Salad Using Chicken Broth
|Anchovy fillets||4 , rinsed, and patted dry|
|Low sodium chicken broth||1⁄3 Cup (5.33 tbs)|
|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.