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Caesar Salad Recipe
|Garlic||1 Clove (5 gm)|
|Virgin olive oil||1⁄2 Cup (8 tbs), divided|
|Croutons||1 Cup (16 tbs)|
|Romaine lettuce head||1 Large|
|Ground pepper||To Taste|
|Lemon juice||1 Tablespoon|
|Anchovy fillets||4 , chopped|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Serving size: Complete recipe
Calories 1396 Calories from Fat 1137
% Daily Value*
Total Fat 123 g189.3%
Saturated Fat 13.9 g69.4%
Trans Fat 0 g
Cholesterol 241.2 mg
Sodium 2707.5 mg112.8%
Total Carbohydrates 39 g13.1%
Dietary Fiber 7.8 g31.2%
Sugars 4.5 g
Protein 29 g57.2%
Vitamin A 673.4% Vitamin C 149.5%
Calcium 56.5% Iron 36.7%
*Based on a 2000 Calorie diet
Brown croutons (made from stale French bread) in 3 tablespoons garlic oil, stirring often, or toast in slow oven.
Tear romaine into large salad bowl; sprinkle with salt and ground pepper.
Pour remaining garlic oil over, and toss until every leaf is glossy.
Break the one minute egg into salad; squeeze lemon juice over and toss thoroughly.
Add chopped anchovies and grated cheese, toss again.
Add croutons; toss gently and serve immediately.