A salad dressing with half the calories of most caesar dressings — with all the creamy taste. Lucy Waverman makes hers ahead of time — it will keep for a week in the refrigerator.
1/2 cup low-fat cottage cheese
Freshly ground pepper to taste
2 anchovy fillets, chopped
1/4 cup skim milk
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp chopped garlic
3 tbsp olive oil
2 tbsp grated Parmesan cheese
Step 1: Process cottage cheese, pepper, anchovies, skim milk, lemon juice, Worcestershire sauce, garlic and olive oil in food processor or blender until smooth. Stir in 1 tbsp Parmesan cheese. Season to taste.
Step 2: Wash and dry Romaine lettuce. Tear into bite-sized pieces. Toss with dressing. Add croutons if desired and remaining Parmesan cheese. Toss again.
For more recipes from Lucy Waverman, pick up her latest book, A Year In Lucy's Kitchen (2009 Random House Canada).
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