Romaine Salad with Citrus Ceasar Dressing

17 Nov

This is a great recipe for a very tasting dressing.  The dressing is an adaptation from a Bobby Flay recipe.  This yields a nice amount of dressing.  I choose to toss the salads individually and save any left-over dressing.  I make the croutons from scratch because I have not been able to find whole wheat croutons yet.


Romaine Salad with Citrus Ceasar Dressing

1 -2 Romaine lettuce hearts
Whole Wheat croutons – recipe follows
Citrus Ceasar Dressing:
1/4 cup of orange juice with the juice of 1/2 a lemon
4 cloves of roasted garlic
1 tablespoon Dijon mustard
1 tablespoon egg-free mayonnaise
1 tablespoon white balsamic vinegar
1/2 cup olive oil
1/4 cup grated Parmesan cheese
Salt and Pepper to taste
  1. Place the orange/lemon juice mixture, garlic, mustard, mayo, vinegar, salt and pepper in a food processor.  Blend until smooth.  With the motor running, slowly add the olive oil and blend until emulsified.  Add the Parmesan and pulse a few times until incorporated.
  2. Wash the Romaine lettuce and cut into slices.
  3. Place in a mixing bowl, toss with dressing, croutons and additional Parmesan cheese.  Shaved or Shredded Parmesan looks really good here.

Whole-Wheat Croutons

  1. Cut a whole wheat bagguette in squares.
  2. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Toast in a 350 degree oven until crispy and golden, for about 15 min.
  4. While still warm, toss with parsley flakes.

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