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:

Calories 370 Fat 30 g Sodium 980 mg

Carbohydrates 6 g Saturated fat 9 g Total sugars 2 g

Protein 19 g Cholesterol 50 mg Dietary fiber 2 g

Exchanges per serving: 1 vegetable, 2 ½ high-fat protein, 2 fat.