Caesar Salad Using Chicken Broth Recipe
Ingredients
| 4 anchovy fillets, rinsed, and patted dry | ||
| Sodium chicken broth | 1/3 Cup (16 tbs) | |
| Egg whites | 2 | |
| 1 tablespoon olive oil or salad oil | ||
| Lemon juice | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Few dashes Worcestershire sauce | ||
| Dash bottled hot pepper sauce | ||
| Romaine | 10 Cup (16 tbs) | |
| 12 lower-sodium plain melba toast rounds, broken | ||
| Parmesan cheese | 3 Tablespoon, grated | |
| Dash coarsely ground pepper | ||
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.
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.
Chef
