"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Low Fat Caesar Salad Recipe

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This recipe for Low Fat Caesar Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Thursday, July 24, 2008


1 tsp of crushed garlic
3 anchovies
2 tsp Dijon mustard
3 Tbsp safflower oil
1 egg
1 lemon (extract the juice)
2 tsp drained capers
4 cups of torn lettuce leaves
1/4 cup croutons
2 Tbsp grated Parmesan cheese.

Low fat Caesar salad is the "healthier" version of the well known salad recipe. Have it on its own as a main dish, or as a side dish with something else. It's up to you. Spread the crushed garlic on the bottom of a large salad bowl, and add the anchovies, mashing them with a fork. Then add the mustard and 2 tsp of oil. Separate the egg, and add the yolk to the bowl. Gradually beat in the oil and continue beating till the mixture goes thick.
Next, beat in the lemon juice and stir the capers.
Add the lettuce leaves and pour vinegar over the leaves. Add the croutons and toss. Soon after that, sprinkle the cheese on top, and serve it fresh.




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