Skinny Caesar Salad With Grilled Romaine - Recipes | Pampered Chef Canada Site
This salad packs an unexpected crunch because you use a combination of fresh and grilled romaine.
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Cooking tools:
- Grill pan
- Microplane
- Bread knife
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Pastry brush
- Measuring cup
- Measuring spoon
- Stove
- Tongs
Ingredients
- 2 tsp (10 mL) Dijon mustard
- ½ tsp (2 mL) black pepper
- 2 tbsp (30 mL) olive oil
- ⅔ cup (150 mL) plain fat-free yogurt
- 3 tbsp (45mL) lemon juice
- 1½ tbsp (22 mL) red wine vinegar
- 1½ tbsp (22 mL) Worcestershire sauce
- 2 tsp (10 mL) anchovy paste
- 1 French demi-baguette (about 4 oz/125 g)
- 1 tbsp (15mL) olive oil
- 1 tbsp (15mL) Garlic & Herb Rub
- 8 oz (250 g) fresh asparagus, trimmed
- ½ medium zucchini
- 3 romaine hearts, divided
- 3 hard-boiled eggs, peeled
- ½ oz (15 g) fresh Parmesan cheese
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