Ewwww - I bought anchovies!
I'm not a fan of those tiny, smelly, and salty fish. At least not when they are on their own.
I do, however, like them when they disappear into a citrus caesar vinaigrette that is then drizzled over some grilled romaine hearts. That makes them much more appetizing.
After the unhealthy post on Monday, I felt it was important to counter act it with some lighter fare. Grilling the romaine is delicious and I could eat this as a side or could add chicken and make it a meal.
The components:
Citrus Caesar Vinaigrette
(Makes ~1/2 cup)
Ingredients
1 garlic clove
2 Tablespoons lemon juice, preferably fresh squeezed!
1 anchovy, more if you like them
1 Tablespoon white wine vinegar
1 teaspoon mayonaise
1/4 cup + 1 Tablespoon olive oil
Directions
Put all the ingredients, except olive oil, into a blender and puree until well combined. With the blender on a low setting, slowly add the olive oil.
Whole Wheat Herbed Croutons
Ingredients
2 slices of whole wheat bread, crusts removed and sliced into cubes
1 Tablespoon butter
1 clove garlic, minced
1/2 teaspoon fresh thyme, minced
1/2 teaspoon fresh rosemary, minced
Directions
Preheat oven to 325°F. Line a baking sheet with foil.
Heat a pan over medium heat and melt the butter. Add the garlic, thyme and rosemary and saute for a minute. Add in the whole wheat cubes and toss to coat. Transfer to the lined baking sheet and place in the oven. Stir frequently to keep one side from getting burned and bake for 10-15 minutes or until crispy.
Grilled Romaine Caesar Salad
(Makes 4 salads)
Ingredients
2 hearts of romaine, washed and dried
Cooking Spray
Whole Wheat Herbed Croutons
Parmesan Cheese
Citrus Caesar Vinaigrette
Directions
Heat the grill to high heat. Split the hearts of romaine lengthwise and spray with cooking oil. Grill romaine, about 1-2 minutes per side. Remove from grill and assemble salad: top with croutons, use a carrot peeler to shave parmesan and drizzle on the citrus caesar vinaigrette.
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