Caesar Slaw
Serves 12.
Note: Chef Wook Kang featured this recently on the dinner menu at the Dining Room at Kendall College in Chicago.
Dressing (makes about 1 3/4 cups):
• 4 oz. Parmesan, grated
• 1 shallot, minced
• 2 garlic cloves, minced
• 3/8 c. cider vinegar
• 1/8 c. lemon juice
• 1 c. mayonnaise
• 1 tbsp. Dijon mustard
• 1 tbsp. balsamic vinegar
• 1 tbsp. Worcestershire sauce
• 1 tbsp. hot sauce, optional
• 2 tbsp. extra-virgin olive oil
• 1 1/2 tsp. anchovy paste
• Salt and pepper to taste
• 2 tsp. finely minced parsley
Slaw:
• 12 oz. bacon, cut into uniform pieces
• 6 c. (12 oz.) Romaine lettuce, chiffonade (shredded)
• 6 c. (12 oz.) radicchio, chiffonade (shredded)
• 6 c. (12 oz.) frisée, chiffonade (shredded)
• 6 oz. Parmesan, grated
•1 1/2 c. Italian parsley, finely minced
Directions
To make the dressing: In a large bowl, whisk together the dressing ingredients. Chill 30 minutes before using.
To make the slaw: Cook the bacon until crisp; drain and set aside.
Toss the three lettuces with about 1 1/2 cups dressing to taste. Serve topped with Parmesan, bacon and parsley.
Nutrition information per serving:
Calories370Fat30 gSodium980 mg
Carbohydrates6 gSaturated fat9 gTotal sugars2 g
Protein19 gCholesterol50 mgDietary fiber2 g
Exchanges per serving: 1 vegetable, 2 ½ high-fat protein, 2 fat.
