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Caesar Salad Using Chicken Broth

Love.Food's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Ingredient: 
Anchovy

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