Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Rachael Ray

Ital-Cal Asian Caesar Salad

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute Fusion

  • Prep Time

    7 min

  • Level

    Easy

  • Yield

    4 servings

Close

Times:

Prep
7 min
Inactive Prep
--
Cook
--
Total:
7 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

  • 2 hearts romaine, chopped
  • 1 ripe avocado
  • 1 lemon, halved
  • 3/4 red bell pepper, remaining from above recipe for pizza, seeded and thinly sliced
  • 2 cups fresh spouts, snow pea spouts or bean spouts, your choice
  • Fried Chinese noodles: 1 cup thin fried noodles or 2 cups wide fried noodles
  • 1 large clove garlic, minced
  • 1/2 teaspoon wasabi paste
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar or rice wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup extra-virgin olive oil

Directions

Arrange the romaine on a large serving platter. Halve avocado, cutting around the pit. Pop out pit and scoop the flesh out of skin with a large spoon. Slice avocado and sprinkle with juice of 1/2 lemon.

Cover the lettuce with a generous layer of sprouts. Top sprouts with avocado, chopped pepper, fried noodles.

Juice the remaining 1/2 lemon sitting cut side up. The juice will spill over the sides of the lemon and the seeds will remain in the lemon. Combine with the minced garlic, wasabi, mustard, vinegar and Worcestershire sauce. Whisk in oil in a slow stream. Drizzle dressing back and forth over the entire salad -- do not toss. Serve.

Advertisement
Advertisement