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Caesar Salad

Meal.Mates's picture
  Cos lettuce 1 (Romaine)
  Anchovies 4
  Garlic 1 Clove (5 gm), crushed
  French bread slice 8
  Egg 1
  Freshly ground pepper To Taste
  Salt To Taste
  Lemon juice 2 Tablespoon (Of 1 Lemon)
  Olive oil 3 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Grated parmesan cheese 3 Tablespoon

Separate lettuce leaves, wash carefully and dry. Crisp in refrigerator. Mash anchovies and garlic then spread on french bread. (These are now called croutes.) Bake in a slow oven 150C (300F) until crisp and dry. Allow to cool. Place egg gently into boiling water for 50 seconds only. Arrange lettuce in a large bowl, season with salt and pepper, add coddled egg. Combine lemon juice, oil and Worcestershire sauce in a small bowl then beat with a fork. Add to salad with cheese and croutes. Roll leaves in dressing until each leaf is glistening with dressing. Be gentle — do not bruise the leaves. Serve at once. Serves 2 as a meal, 4 as a side salad or first course.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 372 Calories from Fat 168

% Daily Value*

Total Fat 19 g28.9%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 77.8 mg25.9%

Sodium 664.3 mg27.7%

Total Carbohydrates 33 g11.1%

Dietary Fiber 2.7 g10.9%

Sugars 3.6 g

Protein 18 g35.1%

Vitamin A 126% Vitamin C 35.1%

Calcium 26.4% Iron 17.6%

*Based on a 2000 Calorie diet

Caesar Salad Recipe