Recipe: Bin189’s red and green Caesar salad

Red and green Caesar saladTotal time: 30 minutesServings: 2Note: Adapted from Bin 189.Dressing 1/2 bunch Italian parsley1 egg yolk 1/2 cup lemon juice2 tablespoons red wine vinegar2 anchovies1 chopped fresh garlic clove1 teaspoon capers 1/8 teaspoon Worcestershire sauce 1/2 cup olive oil2 tablespoons extra-virgin olive oil1. In a medium saucepan of boiling water, quickly blanch the parsley to bring out the bright color, then drain and shock in a bowl of ice water to stop the cooking. Drain again, wringing out any excess water.2. In a blender or food processor, combine the parsley, egg yolk, lemon juice, red wine vinegar, anchovies, garlic, capers and Worcestershire sauce. Puree the mixture, then, with the motor running, slowly add the olive and extra-virgin olive oils to emulsify and form the dressing. This makes about 1 1/2 cups dressing, more than is needed for the remainder of the recipe.Croutons 1/4 loaf white or sourdough bread, cubed2 tablespoons grated Parmigiano-Reggiano1 teaspoon paprika8 tablespoons (1 stick) butter, meltedHeat the oven to 350 degrees. In a large bowl, toss together the bread, cheese and paprika with the melted butter. Spread the cubed bread on a baking sheet and bake until golden brown, about 15 minutes, tossing frequently. Remove from the oven and cool before using.Salad and assembly 1/2 bunch tender red romaine leaves 1/2 bunch tender green romaine leaves 1/4 cup dressing, or to taste2 teaspoons grated Parmigiano-Reggiano4 anchovies Croutons, to tasteIn a large bowl, toss the red and green romaine leaves with the dressing. Divide the dressed leaves between the two plates, stacking them on each plate. Sprinkle the grated Parmigiano evenly over each salad, then divide the anchovies between the servings. Top each salad with croutons, and serve immediately.Each serving: 345 calories; 7 grams protein; 15 grams carbohydrates; 3 grams fiber; 30 grams fat; 12 grams saturated fat; 68 mg. cholesterol; 513 mg. sodium.