Caesar Salad Recipe
Enjoy the taste of the clssic, traditional Caesar salad with this simple and easy recipe. Learn the secrets from the experts to make a tasty treat.
Summary
Difficulty LevelVery EasyHealth IndexHealthy
Ingredients
Garlic - 1 clove, split
Olive oil
Romaine - 1 head
Iceberg lettuce - 1 head
Herb-seasoned stuffing croutons - 2 cup
Salt - 3/4 tsp.
Pepper - 1/2 tsp.
Dry mustard - 1/4 tsp.
Worcestershire sauce - 1 tbsp.
Parmesan cheese - 1/4 cup, grated
Egg - 1
Lemon juice - 3 tbsp.
Anchovy fillets – 1-2-oz. can, drained
Directions
MAKING
1) Fill a cup with 1/3 cup olive oil and add in the garlic.
2) Cover and refrigerate for 1 hour.
3) Tear the salad greens into medium pieces add into a large salad bowl.
4) Refrigerate for about 1 hour.
5) In a pan, heat 2 tablespoons olive oil and add in the croutons.
6) Place over moderate heat and gently stir till lightly browned. Keep aside.
7) Remove the garlic from the oil and add salt, pepper, mustard and Worcestershire sauce.
8) Add cheese over the chilled greens.
9) Add the seasoned oil over and gently toss.
10) Coddle the egg for 1 minute and add to the salad.
11) Gently tossing till the egg disappears.
12) Add in the lemon juice.
13) Sprinkle the toasted croutons over the salad and toss.
SERVING
14) Serve immediately in chilled salad bowls.
15) Garnish with rolled anchovies.
1) Fill a cup with 1/3 cup olive oil and add in the garlic.
2) Cover and refrigerate for 1 hour.
3) Tear the salad greens into medium pieces add into a large salad bowl.
4) Refrigerate for about 1 hour.
5) In a pan, heat 2 tablespoons olive oil and add in the croutons.
6) Place over moderate heat and gently stir till lightly browned. Keep aside.
7) Remove the garlic from the oil and add salt, pepper, mustard and Worcestershire sauce.
8) Add cheese over the chilled greens.
9) Add the seasoned oil over and gently toss.
10) Coddle the egg for 1 minute and add to the salad.
11) Gently tossing till the egg disappears.
12) Add in the lemon juice.
13) Sprinkle the toasted croutons over the salad and toss.
SERVING
14) Serve immediately in chilled salad bowls.
15) Garnish with rolled anchovies.
