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Caesar Salad Recipe
|Garlic||1 Clove (5 gm)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Bread cube||1 1⁄2 Cup (24 tbs) (1/4 Inch)|
|Romaine lettuce||8 Cup (128 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Egg||1 , boiled|
|Dry mustard||1⁄4 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Calories 343 Calories from Fat 274
% Daily Value*
Total Fat 31 g47.7%
Saturated Fat 5.8 g29.1%
Trans Fat 0 g
Cholesterol 44.4 mg14.8%
Sodium 400.2 mg16.7%
Total Carbohydrates 10 g3.4%
Dietary Fiber 1.6 g6.3%
Sugars 1.2 g
Protein 7 g14.5%
Vitamin A 117.9% Vitamin C 35%
Calcium 17.1% Iron 6.6%
*Based on a 2000 Calorie diet
Toast bread cubes until golden in 300°F. oven about 20 minutes.
Tear lettuce in bite-size pieces,,and place in serving bowl.
Cover, and refrigerate all ingredients until needed.
At serving time, combine in small bowl remaining 1/2 cup oil, lemon juice, very soft egg removed from shell and seasonings; beat well.
Discard garlic from oil prepared earlier; toss oil with toasted bread cubes.
Add egg mixture, bread cubes, cheese and anchovies to chilled greens.
Toss gently but thoroughly, and serve immediately.
Note: This is an ideal first course salad to serve while the "chef's" specialties from the charcoal broiler are cooking.