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Egg Safe Caesar Salad

  Egg white 1
  Lemon juice 60 Milliliter (1/4 cup)
  Olive oil 80 Milliliter (1/3 cup)
  Garlic 2 Clove (10 gm), minced or pressed
  Coarse grained mustard 1 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper To Taste
  Romaine lettuce head 1 Large, rinsed and crisped
  Croutons 240 Milliliter (1 cup)
  Freshly grated parmesan cheese 60 Milliliter (1/4 cup)
  Canned anchovy fillets 5 , drained and chopped

Combine egg white and lemon juice in an airtight container.
Cover and refrigerate for at least 2 days or up to 4 days.
Place egg mixture in a food processor or blender.
Add oil, garlic, mustard, Worcestershire, and salt.
Whirl until blended.
Season to taste with pepper.
Tear lettuce into bite-size pieces and place in a serving bowl.
Add dressing and mix gently.
Top with croutons, cheese, and anchovies.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Everyday, Healthy

Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2173 Calories from Fat 1069

% Daily Value*

Total Fat 121 g185.5%

Saturated Fat 25.2 g126.1%

Trans Fat 0 g

Cholesterol 92.5 mg30.8%

Sodium 6550.8 mg273%

Total Carbohydrates 202 g67.5%

Dietary Fiber 19.3 g77.2%

Sugars 6.4 g

Protein 74 g147.3%

Vitamin A 672% Vitamin C 187%

Calcium 122.3% Iron 96.7%

*Based on a 2000 Calorie diet

Egg Safe Caesar Salad Recipe