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Caesar Salad

chef.pierre's picture
Ingredients
  Garlic 1 Clove (5 gm)
  Olive oil 3⁄4 Cup (12 tbs)
  Bread cube 1 1⁄2 Cup (24 tbs) (1/4 Inch)
  Romaine lettuce 8 Cup (128 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Egg 1 , boiled
  Dry mustard 1⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Quarter garlic, and add to 1 /4 cup oil; set aside several hours.
Toast bread cubes until golden in 300°F. oven about 20 minutes.
Tear lettuce in bite-size pieces,,and place in serving bowl.
Cover, and refrigerate all ingredients until needed.
At serving time, combine in small bowl remaining 1/2 cup oil, lemon juice, very soft egg removed from shell and seasonings; beat well.
Discard garlic from oil prepared earlier; toss oil with toasted bread cubes.
Add egg mixture, bread cubes, cheese and anchovies to chilled greens.
Toss gently but thoroughly, and serve immediately.
Note: This is an ideal first course salad to serve while the "chef's" specialties from the charcoal broiler are cooking.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Drink: 
Alcohol
Interest: 
Party
Servings: 
6

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 343 Calories from Fat 274

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 5.8 g29.1%

Trans Fat 0 g

Cholesterol 44.4 mg14.8%

Sodium 400.2 mg16.7%

Total Carbohydrates 10 g3.4%

Dietary Fiber 1.6 g6.3%

Sugars 1.2 g

Protein 7 g14.5%

Vitamin A 117.9% Vitamin C 35%

Calcium 17.1% Iron 6.6%

*Based on a 2000 Calorie diet

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Caesar Salad Recipe