My whole family loves Caesar Salad, kids included, but since I've been on Weight Watchers (for the past seven months), I've had to learn to modify many of my old stand-bys to cut the fat and calories.
Okay, let me just say that every time I mention Weight Watchers, I worry that you'll think I'm turning CityMama into a diet food blog. I promise I won't, but I could start a whole new blog about the funny things I hear at my weekly meetings.
In any case, this isn't a diet, it's just a way of eating better. A healthy lifestyle change, if you will. And minus 40 pounds later, I'm really glad I'm doing it and I wish I'd done it sooner. I don't deny myself anything. I still eat all the yummy, salty carbs I used to eat before, just in moderation. And, no, I am not being paid by Weight Watchers although I certainly would be open to hanging out with Jennifer Hudson because I LOVE her. Nothing made me happier than to hear she's now counting points, too. Or at least her assistant and personal chef are.
So back to Caesar salad. Normally full of oil and cheese and croutons. Not exactly a healthy salad, but after tweaking a lighter recipe, I think I hit on a winning dressing that will let me enjoy them on a more regular basis. I call it:
It's light and lemony and full of flavor. Also, it makes A LOT of dressing.
- 2 large eggs, warmed in a bowl of very hot water for 3 minutes (or coddle for 1-2 minutes)
- 1 generous tsp of anchovy paste (less or more as you like it) Note: If you don't like anchovies you can substitute a tsp of capers.
- 5 tbsps of fresh squeezed lemon juice
- 1/4 cup of chicken broth
- 2 tsps of Dijon mustard
- 1 clove of garlic
- 3-4 drops of low-sodium Worcestershire sauce
- 3-4 drops of your favorite hot sauce (I like Sriracha)
- sea salt and freshly ground pepper to taste
- 1/3 cup of extra virgin olive oil
- 4 tbsp of shredded Parmigiano-Reggiano cheese
Place eggs, anchovy paste, lemon juice, chicken broth, Dijon mustard, garlic, Worcestershire sauce, and hot sauce in blender or food processor. Whiz until well-combined. Salt and pepper to taste.
Turn on blender or food processor and add olive oil in a thin, steady stream until dressing is blended. Add in cheese and stir to combine.
I like this dressing on butter lettuce. Instead of croutons I like to add crunchy veggies like peppers, onions, and carrots.
I served this on Bunny's birthday and she loved it.