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Caesar Salad Skewers

November 2005
Caesar Salad Skewers

by 3 people

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Romaine has disease-fighting nutrients, including fiber and the B vitamin folate. Tomatoes are a source of the antioxidants lycopene and vitamin C; and Parmigiano-Reggiano cheese contains protein and calcium, which help maintain strong bones.

Makes: 8 servings

Prep: 30 mins

  • 1/2 cup mayonnaise
  • 1 cup plus 1 tablespoon grated Parmigiano-Reggiano cheese
  • 1/4 cup fresh lemon juice
  • 1 2 ounce tin  anchovies, drained
  • 2 teaspoons Dijon mustard
  • 2 teaspoons red wine vinegar
  • 1 garlic clove
  • 1/2 teaspoon Worcestershire sauce
  • 1 heart of romaine, trimmed and cut crosswise into 1-inch strips
  • 16 cherry tomatoes
  • Freshly ground pepper
  1. In a blender, combine the mayonnaise, 1 cup of cheese, lemon juice, anchovies, mustard, vinegar, garlic and Worcestershire sauce. Blend on high until thick and creamy, about 20 seconds. Place the dip in a bowl and top with the remaining 1 tablespoon of cheese. Divide the romaine strips evenly among 16 skewers and thread them onto the skewers through their center rib, keeping them close to the tip. Top each skewer with a cherry tomato, garnish with pepper and serve with the Caesar dressing dip.