Caesar Salad from the Atkins Kitchen
As the story goes, Caesar salad was invented by Caesar Ritz to commemorate the opening of his grand hotel. It has become America’s favorite salad. Don’t omit the anchovies in the dressing: They don’t taste fishy and add lots of flavor.
Low Carb Croutons:
2 slices 7 Grain Low Carb bread
2 teaspoons Colavita olive oil
1/4 teaspoon salt
2 garlic cloves, pushed through a press or smashed with a knife
1/4 cup Duke's Sugar Free mayonnaise
3 canned or jarred anchovy fillets, rinsed and patted dry
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
2 tablespoons plus 1/4 cup grated Parmesan cheese (preferably freshly grated)
1 medium head romaine lettuce, cut into bite sized pieces or left whole
1. For croutons: Heat oven to 350º F. Cut bread into 1/2” squares. Toss with oil and salt. Spread on a baking sheet; bake 6-8 minutes until golden brown. (Croutons may be made up to one day ahead.)
2. For salad: In a food processor, process garlic, mayonnaise, anchovy fillets, lemon juice and Worcestershire sauce until smooth. Add olive oil and 2 tablespoons cheese; blend to combine.
3. Toss lettuce with dressing until evenly coated. Divide on plates; top with croutons and remaining Parmesan cheese.
To turn this salad into a hearty main course, add any of the following per serving:
1 grilled or sautéed chicken breast half, cut into strips
6 ounces grilled shrimp
2 hard-cooked eggs, quartered
6 ounces grilled or pan-fried steak, thinly sliced
1 6-ounce can of tuna in water or oil, drained