Prep 15 mins
Cook 4 hrs
A few years back, my wife and I attended a heart-healthy cooking class, put on by professional dietitians in the local hospital kitchen. This is a nice little salad, and was only one of the great heart-healthy, tasty dishes which came from the numerous recipes that were generated from those classes. The recipe says that it serves six -- I say that it more realistically serves four. There is a lengthy marinating time so plan this one ahead. The recipe is a spinoff of the original version created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico. That's right, the salad is named after its creator, a Chef, not Julius Caesar of the famed Roman Empire, according to The JNA Institute of Culinary arts. Anyway, this salad is great for brunch. Enjoy!
- 2⁄3 cup reduced-calorie mayonnaise
- 1⁄4 cup parmesan cheese, grated
- 1⁄4 cup fresh lemon juice
- 2 fresh garlic cloves, minced
- 1 tablespoon anchovy paste (optional)
- 6 cups romaine lettuce, torn up
- 2 cups chopped cooked chicken breasts
- 2 cups fresh mushrooms, sliced
- 1 cup grape tomatoes, cut in halves
- Stir together the mayonnaise, Parmesan cheese, lemon juice, garlic, and, if desired, the anchovy paste in a small mixing bowl. Set aside.
- In a salad serving bowl, toss the lettuce, chicken, mushrooms, and tomatoes.
- Carefully spread the dressing over top of the salad, sealing it to the edge of the bowl if possible.
- Cover with cling wrap and refrigerate for 4-24 hours.
- After marination time has elapsed, toss the salad mixture until ingredients are well coated and serve.