Ananda Caesar Salad With Cornmeal-Chickpea Pancake

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup plain low-fat yogurt

1/8 teaspoon dried Guntur red chile,* seeded and finely chopped

2 large leaves basil, cut crosswise into thin strips

1 clove garlic, finely chopped

1/8 teaspoon fine sea salt

1/4 cup onion, finely chopped (from 1/8 medium onion)

1 1/2 tablespoons Parmesan cheese, finely grated

1 tablespoon sherry vinegar

1 tablespoon Worcestershire sauce

3 tablespoons extra-virgin olive oil

1/2 teaspoon fine sea salt

4 (1-inch-thick) slices whole wheat bread, crusts removed

2 cloves garlic, peeled and cut in half

1 teaspoon extra-virgin olive oil

1 tablespoon onion, finely chopped

2 large leaves basil, coarsely chopped

1/4 cup chickpea flour**

1/4 cup fine yellow cornmeal

1/8 teaspoon baking powder

1 large egg, lightly beaten

1/2 cup well-shaken buttermilk

2 cups iceberg lettuce, torn into bite-sized pieces

1 (2-ounce) piece Parmesan cheese, shaved

*Guntur red chile, native to southern India, is available at Asian and Indian markets. If unavailable, dried ancho or chipotle chiles, or ground ancho chile powder make good substitutes.

**Chickpea flour, also called gram flour or besan, can be found at Middle Eastern and Indian markets or at

Special equipment: two 12-inch squares cheesecloth

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