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Ingredients
2 garlic cloves, finely chopped
2 anchovy fillets
0.5 tsp freshly ground pepper
2 tbsp lemon juice
2 tbsp Dijon mustard
2 tbsp Honey
40g Parmesan, grated
100g bio low-fat plain yogurt
2 heads romaine lettuce
115g croutons, low fat


Method
1. First make the dressing. Place the garlic, anchovies, ground pepper, lemon juice, mustard, honey, Parmesan and yogurt in a blender and process till smooth. Chill for at least two hours.

2. Rinse the lettuce, drain and spin dry. Cut crossways and refrigerate until needed.

3. Toss the lettuce together with the dressing and croutons. Serve.

Dan,
Glad you enjoyed it....Heres the secret, just remember one thing, were Italian so we really dont measure, everything is to taste
2 lbs of Striper/steamed and flaked
1 part white vinigar to 3 parts water
Lemon juice fresh
Garlic Powder
Finely chopped Onion, celery, carrot and red pepper
Parsely, capers
salt and pepper
Dash of virgin olive oil
Toss together and let sit overnight in the frige.....ENJOY Capt.ron

Dan,
Sorry about that..forgot the vinigar. 1 part White vinigar to 3 parts water. I changed the original post....thanks ron

this is my way:
1 to 2 finely chopped or minced garlic cloves with inner green germ removed)
1 anchovy fillet, mashed*
Pinch of coarse salt
Juice of one lemon**
3 drops Worcestershire sauce
1/2 cup low-fat or light mayonnaise***
2 to 3 tablespoons water (to achieve desired thickness)
4 tablespoons (1/4 cup) freshly grated Parmesan cheese (Parmigiano Reggiano), divided
Romaine lettuce, hearts and tender leaves only
Coarsely ground black pepper

* Use only good-quality Spanish or Portuguese anchovies in your dressing. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet).

** Fresh lemon juice is essential. Some chefs squeeze the lemon through a cheesecloth to ensure that only the juice ends up in the salad. If you are careful to keep the lemon seeds out of the salad, a simple squeeze will do. Sometimes I add more lemon juice. Taste to adjust.

*** You can cut the fat even more if you use fat-free mayonnaise. I personally like using the light or reduced fat mayonnaise as it gives better flavor.

To make dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice, Worcestershire sauce, mayonnaise, and water. When the dressing is well combined and to the desired thickness you wish, whisk in 2 tablespoons freshly-grated Parmesan cheese.

To assemble salad: Separate the Romaine leaves and discard the coarse outer leaves. Wash, drain, and pat with paper towels or spin dry the remaining leaves. Note: Lettuce should be prepared ahead of time and refrigerated until ready to use. Tear into bite-size pieces and set aside.

In a large salad bowl, add the Romaine lettuce pieces and the dressing, a little at a time; toss until coated. NOTE: I usually don't need to use all the dressing.

To serve: Divide the salad between chilled salad plates and sprinkle each salad with the remaining Parmesan cheese and coarsely ground pepper. Serve immediately with chilled forks.

Makes 6 medium-size salads.

It seems a good tasty recipe to me with lots of benefits...
And I will definitely give it a try very soon.

Noted, thanks for sharing.
I always am looking for low fat foods. Thanks again.

Woo! That's great , thanks for sharing such useful recipe for healthy dieting and fitness,
I really appreciated your efforts.....

Hello hippocampus. Thanks for your wonderful recipe. This recipe is new for me. I really need a low fat recipe and you have solved my problem. I will try to make this recipe today and i know that it is a healthy recipe. Keep posting such kind of recipes.

Chopped french toast sprinkled over the salad just before serving makes an even healthier alternative to croutons