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Recipe: Hearts of Romaine with Caesar Buttermilk Dressing

Salads - Assorted
HEARTS OF ROMAINE WITH CAESAR BUTTERMILK DRESSING

FOR THE DRESSING:
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 cup freshly grated Parmesan cheese
1 tablespoon grated onion (use the large holes on a box grater)
1 teaspoon anchovy paste (or 1/2 teaspoon Worcestershire sauce)
Freshly ground black pepper (to taste)
FOR THE SALAD:
1 (18 ounce) bag romaine hearts, separated into individual leaves
1 cup store-bought croutons
A large chunk of Parmesan cheese (about 6 ounces -- you will not use all the cheese), for making curls

TO MAKE THE DRESSING:
Whisk mayonnaise, buttermilk, Parmesan, onion and anchovy paste in a small bowl until combined. Season with pepper.

FOR THE SALAD:
Divide romaine leaves among 4 large plates. Top each serving with a few tablespoons of dressing, then with 1/4 of the croutons. Using a vegetable peeler, shave some curls of Parmesan from the cheese over each salad. Serve chilled.

Servings: 4
Source: The Carefree Cook by Rick Rodgers
MsgID: 39301
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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