Classic Caesar Salad
Prep: 10 minutes plus standing
Grill:10 minutes • Serves: 4
1/4 teaspoon salt
1-1/4 teaspoons fresh ground black pepper
1 can (2 ounces) anchovy fillets in oil, drained or 3 tablespoons anchovy paste
3 garlic cloves, crushed with press
1 cup real mayonnaise
1-1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
2 bags (9 to 10 ounces) chopped romaine lettuce
1/4 cup shredded Parmesan cheese
1.Prepare outdoor grill for direct grilling over medium heat. Sprinkle chicken with salt and 1/4 teaspoon pepper; place chicken on hot grill rack. Cook, covered, 10 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°, turning once. Transfer chicken to cutting board; cover loosely with aluminum foil. Let stand 10 minutes.
2.In blender or food processor with knife blade attached, purée anchovy fillets, garlic, mayonnaise, mustard, lemon juice, Worcestershire and remaining 1 teaspoon pepper until smooth and creamy. Makes about 1-1/2 cups.
3.To serve, slice chicken; divide lettuce and chicken over 4 salad plates. Evenly sprinkle with cheese and top with 1/2 cup dressing; cover and refrigerate remaining dressing up to 5 days.
Approximate nutritional values per serving:
312 Calories, 18g Fat (4g Saturated), 93mg Cholesterol,
629mg Sodium, 6g Carbohydrates, 2g Fiber, 29g Protein
> Top off your salad with extras like sliced hard-cooked or poached eggs, chopped cooked bacon, halved cherry tomatoes and/or croutons