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Romaine Anchovy Caesar Salad Recipe
|Bread slice||2 , cut into 1/2-inch cubes|
|Garlic||2 Clove (10 gm)|
|Olive salad/Salad oil||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Egg yolk||1 (Raw Form)|
|Worcestershire||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Romaine lettuce head||1 Large, washed and chilled|
Serving size: Complete recipe
Calories 828 Calories from Fat 488
% Daily Value*
Total Fat 56 g85.5%
Saturated Fat 22.6 g112.8%
Trans Fat 0 g
Cholesterol 325.1 mg
Sodium 5890.8 mg245.4%
Total Carbohydrates 47 g15.7%
Dietary Fiber 7.7 g30.8%
Sugars 5.9 g
Protein 38 g75.6%
Vitamin A 688.6% Vitamin C 165.1%
Calcium 75.5% Iron 37.7%
*Based on a 2000 Calorie diet
Stirring occasionally, cook over medium heat until croutons are toasted; discard garlic.
Cut remaining clove of garlic in half.
Using metal blade, process garlic until finely chopped.
Cut anchovies in half.
Add to garlic along with oil, Parmesan cheese, lemon juice, egg yolk, Worcestershire, and pepper.
Process until anchovies are finely chopped.
Just before serving, tear romaine into bite-size pieces and place in a salad bowl.
Pour dressing over lettuce and toss until every leaf is glossy.
Add croutons, mix gently, and serve immediately.