1 to 2 finely chopped or minced garlic cloves (with inner green germ removed - the sprouts add an unpleasant bitterness)
1 to 2 anchovy fillets, mashed*
Pinch of coarse salt
Juice of one (1) 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
1/2 to 3/4 cup salad croutons (your choice)

* Use only good-quality Spanish or Portuguese anchovies in your recipe. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet). More anchovy fillets may be added according to your personal taste. To purchase Anchovies and Anchovy Paste, check out What's Cooking America's Kitchen Store.

** Fresh-squeezed 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.

Preparation:

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. Refrigerate until ready to serve.

Romaine leaves: Separate the Romaine leaves and discard the coarse outer leaves. I also like to remove the woody rib from from the Romaine leaves by tearing away the outer leaves fro the rib. Wash, drain, and pat dry with paper towels or spin dry the remaining leaves.  Romaine lettuce should be prepared ahead of time and refrigerated until ready to use as they are best well chilled. After rinsing and drying, I like to store the leaves by rolling them in kitchen towels and then place in the refrigerator until ready to use. This will give you wonderfully crisp Romaine leaves. When ready to use, tear Romaine leaves into bite-size pieces.

To assemble salad:  In a large salad bowl, add the Romaine lettuce pieces, croutons, 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 Caesar Salads.

Low-Fat Caesar Salad - Nutritional Information I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Item	Amount	Fat Grams	Carbohydrates Grams	Calories	WW Points
garlic cloves	2 each	0	2	8	.7
anchovy fillet	1 each	.4	0	8.4	.7
lemon juice	1 lemon	.2	5.4	17	.8
mayonnaise, reduced fat	1/2 cup	0	8	80	5.8
Parmesan cheese	1/4 cup grated	9	8	92	3
lettuce, Romaine	2 heads	.2	7.6	60	2
Croutons (your choice)
Recipe Totals		9.8	31	265.4	13
Recipe makes 6 servings. Each Serving Totals - 1.6 Fat Grams, 5.1 Carbohydrate grams, 44.2 calories, 2.17 WW Points