Caesar Salad

Budget.Gourmet's picture

Nov. 20, 2011


Romaine lettuce head 1 Large , washed, dried and crisped
Garlic 1 Clove (5 gm)
Oil 1/2 Cup (8 tbs)
French bread cubes 1 Cup (16 tbs) (1/2 inch size)
Salt 3/4 Teaspoon
Dry mustard 1/4 Teaspoon
Freshly ground pepper 1/4 Teaspoon
Worcestershire sauce 1 1/2 Teaspoon
Anchovy fillet 6 , drained and chopped
Egg 1
Grated parmesan cheese 2 Tablespoon
Lemon juice 2 Tablespoon



1) Take 1/2 clove of garlic and crush it.

2) Mix with oil and put it in a covered jar for 30 minutes.

3) Take a skillet and heat 2 tablespoons of oil-garlic mixture.

4) Take the bread and trim the crusts.

5) Add the bread cubes to oil-garlic mixture.

6) Sauté them to make little brown.

7) Remove from heat and keep aside.

8) Take the remaining oil-garlic mixture and add lemon juice along with mustard, salt, pepper, Worcestershire sauce and anchovies.

9) Mix them well.

10) Take a pan and boil water into it.

11) Put egg in water and remove from heat. Allow the egg to stand in water for 1 minute.

12) Mix into dressing.


13) Before serving the salad, take the salad bowl and rub with garlic clove.

14) Place the romaine leaves and pour the dressing.

15) Sprinkle cheese, bread cubes and toss them.

16) Serve the salad into 6 individual serving bowls.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 244Calories from Fat 196

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 647 mg26.96%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet