Recipe

June 25, 2010

Lucy Waverman’s Caesar Salad Dressing Recipe

Recipe:

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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).

Photo Book A Year in Lucy's Kitchen Lucy Waverman

Ingredients

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

Directions

Yield:

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).

Photo Book A Year in Lucy's Kitchen Lucy Waverman

Photographer:

©istockphoto.com/Ju-Lee

Tags: caesar Dressing healthy Low-Fat Lucy Waverman Recipe Salad

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