photo: foodnetwork.com
Serves 6
This is a great spin on Caesar salad. Don’t be afraid of the spices; it’s not too spicy and can be adjusted for taste.
1/3 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons grated Parmesan
2 peeled garlic cloves
1-1/2 teaspoons anchovy paste
1 teaspoon chili powder
¼ teaspoon cayenne pepper or to taste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
6 cups chopped Romaine lettuce leaves
2 cooked salmon fillets, broken up into 2-inch pieces (about 2 cups)
1 cup seasoned croutons
In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, chili powder, cayenne, mustard, and Worcestershire sauce. Puree until smooth. Season to taste with salt and black pepper.
Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour dressing over and serve.
Sounds delicious. May I recommend you separate the dressing ingredients from the salad ingredients, and title each. Meaning: dressing: with its ingredients below, then, salad, with its ingredients below. Then in the instructions, you’ll day: make the dressing, etc, I find it makes it much clearer for the reader.
Would it be possible to publish the nutritional information for these recipes? For me, carb count is especially helpful!
We would love to include this but it is quite costly. If anyone would like to be a nutritional contributor we would love it.
some of my friends us “sparkpeople.com” for nutritional info… (or something that sounds like that :~)