Caesar Salad Recipe
Ingredients List
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1 head romaine lettuce
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¾ cup extra virgin olive oil
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3 tablespoons red wine vinegar
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1 teaspoon Worcestershire sauce
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½ teaspoon salt
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¼ tablespoon ground mustard
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1 clove crushed garlic
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1 egg
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1 lemon, juiced
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freshly ground black pepper
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¼ cup grated Parmesan cheese
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1 ½ cups garlic croutons
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1 (2 ounce) can anchovy filets
Instructions
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Thoroughly clean the lettuce and pat it dry with paper towels. Let it chill in the fridge for at least an hour to crisp up.
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In a bowl or jar, mix together oil, vinegar, Worcestershire sauce, salt, mustard, garlic, and lemon juice. Whisk until everything is combined.
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To coddle the egg, bring 3 cups of water to a boil. Add the egg (still in its shell) and let it sit for 1 minute. Remove, cool, then crack the egg and whisk it into the dressing.
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Mash the anchovies to your liking and whisk them into the dressing. If you prefer, set aside a few for garnish.
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To serve, place the torn lettuce in a large bowl. Pour the dressing over it and toss gently. Add the grated cheese, croutons, and freshly ground pepper. Toss again and serve right away!
Nutritional Information (per serving)
| 544 | Calories |
| 44g | Fat |
| 25g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 544 | |
| % Daily Value * | |
| Total Fat 44g | 57% |
| Saturated Fat 6g | 30% |
| Cholesterol 48mg | 16% |
| Sodium 992mg | 43% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 3g | 9% |
| Total Sugars 1g | |
| Protein 12g | 23% |
| Vitamin C 33mg | 37% |
| Calcium 110mg | 8% |
| Iron 2mg | 9% |
| Potassium 284mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5