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Ingredients
Olive-oil-flavored nonstick spray
3 to 4 slices sourdough bread, cut ½ inch thick
3 or 4 large cloves garlic
8 tablespoons finely grated Parmigiano Reggiano
1 cup low-fat buttermilk
1 teaspoon Dijon mustard
2 teaspoons lemon juice
6 drops Worcestershire sauce
2 flat anchovy fillets, drained, dried and minced
2 teaspoons minced parsley
Few shakes salt
Freshly ground black pepper
20 cups romaine lettuce torn into bite-size pieces (2 or 3 heads)
Nutritional analysis per serving
77 grams carbs; 17 milligrams cholesterol; 538 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 15 grams fat; 8 grams fiber; 1151 milligrams sodium; 26 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn the oven to 450 degrees.
- Step 2
Spray the bread on both sides with nonstick spray; then rub with the cut side of several garlic cloves, reserving 1 clove for the dressing. Toast the bread for about 10 minutes, on the bottom shelf of the oven, until brown, turning once.
- Step 3
Spoon the grated cheese into a small bowl. Stir in the buttermilk, and blend well.
- Step 4
Mince 1 clove of garlic, and add to the mixture with mustard, lemon juice, Worcestershire, anchovies, parsley, salt and pepper, whisk to blend.
- Step 5
For each salad, mix together ¼ of the croutons with 5 cups of romaine and ¼ of the salad dressing, and toss.
Private Notes