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Caesar Salad

chef.tim.lee's picture
  Leaf lettuce head 1 , torn into pieces
  Sunflower oil/Olive oil 6 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Stale white bread slices 6 , crusts removed and bread cut into squares (Each 1/2-Inch Thick)
  Grated parmesan cheese 3 Tablespoon
  Egg yolk 1
For dressing
  Sunflower oil/Olive oil 3 Tablespoon
  White wine vinegar 1 Tablespoon
  Lemon juice 1 Tablespoon
  Anchovy extract 1 Tablespoon
  Dry mustard 1 Pinch
  Salt To Taste
  Pepper To Taste

1) Into a large wooden salad bowl, out the lettuce pieces. Set aside.
2) In a heavy-bottomed skillet, heat the oil and add the garlic. Cook gently for about 1 to 2 minutes, till the garlic is tender and lightly colored.
3) With the help of a slotted spoon, remove the cooked garlic and discard it.
4) Add the bread crumbs and cook for about 5 minutes over medium heat, stirring to prevent any sticking, till the croutons are crisp and golden brown in color.
5) With the help of a slotted spoon, remove the croutons and leave them to drain on paper towels.
6) To make the dressing, put all the required ingredients in a bowl and season to taste. Beat well together with a fork.
7) Over the lettuce, pour the dressing and toss well. Add the Parmesan cheese and croutons and toss once again.
8) Add the egg to the salad immediately and toss well.

9) Serve the freshly-made salad right away. Can be served as an appetizer or even an accompaniment to broiled chicken or meat.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 501 Calories from Fat 371

% Daily Value*

Total Fat 43 g65.9%

Saturated Fat 7.8 g39.2%

Trans Fat 0 g

Cholesterol 75.7 mg25.2%

Sodium 458 mg19.1%

Total Carbohydrates 22 g7.4%

Dietary Fiber 1.7 g6.6%

Sugars 2.8 g

Protein 9 g17.4%

Vitamin A 106.9% Vitamin C 25.4%

Calcium 19% Iron 15.8%

*Based on a 2000 Calorie diet

Caesar Salad Recipe