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Classic Caesar Salad Recipe
|Olive oil/Salad oil||3⁄4 Cup (12 tbs)|
|Garlic cloves||2 Medium|
|Croutons||1 1⁄2 Cup (24 tbs)|
|Crisp torn salad greens||8 Cup (128 tbs) (Romaine, Boston And Or Bibb Lettuce)|
|Lemon juice||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Eggs||2 , coddled 1 minute|
|Anchovy fillets||6 , chopped|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2416 Calories from Fat 1765
% Daily Value*
Total Fat 199 g306.5%
Saturated Fat 37.6 g188.1%
Trans Fat 0 g
Cholesterol 496.9 mg
Sodium 3931.9 mg163.8%
Total Carbohydrates 110 g36.8%
Dietary Fiber 21.6 g86.5%
Sugars 47.8 g
Protein 66 g132.3%
Vitamin A 518.9% Vitamin C 718.3%
Calcium 119.9% Iron 84.6%
*Based on a 2000 Calorie diet
Crush 1 garlic clove in garlic press; add to oil.
Let stand 30 minutes to 1 hour.
Brown croutons slowly in 1/4 cup of the garlic oil; cool.
Cut remaining clove of garlic in half; rub salad bowl with garlic and discard.
Toss salad at table or at cart near table.
Turn greens into salad bowl.
Sprinkle with lemon juice, salt and pepper.
Pour remaining garlic oil over greens; toss lightly until leaves are evenly coated.
Break eggs into salad; toss thoroughly.
Add croutons, anchovies and cheese; toss gently.