Caesar Salad With Peppers
|Whole garlic head||2 Large|
|Fat free mayonnaise||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 1⁄2 Teaspoon|
|Anchovy paste||1 Teaspoon|
|Black pepper||1 Dash|
|Red wine vinegar||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Yellow bell peppers||2|
|Red bell peppers||2|
|Torn romaine lettuce||14 Cup (224 tbs)|
|Finely grated parmesan cheese||1 Ounce (1/4 Ounce, Fresh)|
|Rye bread slice||4 Ounce, cubed and toasted (4 Slices, 1 Ounce Each)|
1. Preheat oven to 400°.
2. To prepare dressing, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 1 hour, cool. Cut crosswise, squeeze to extract garlic pulp to measure 3 tablespoons. Discard skins. Place garlic, mayonnaise, mustard, paste, and black pepper in a food processor, process until smooth. With food processor on, slowly pour vinegar and oil through food chute, process until well blended.
3. Preheat broiler.
4. To prepare salad, cut bell peppers in half lengthwise, discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag, seal. Let stand 15 minutes. Peel, cut into 1-inch strips. Combine dressing, lettuce, 2 tablespoons cheese, and rye bread cubes in a large bowl, tossing gently to coat. Place 2 cups salad mixture on each of 8 plates. Arrange bell pepper strips evenly on top of salads, sprinkle evenly with the remaining 2 tablespoons cheese.