Caesar Salad Recipe
Ingredients
| Butter | 3 Tablespoon | |
| White bread slice | 3 | |
| Bacon slices | 6 | |
| Garlic | 1 Clove (5 gm) | |
| Garlic | 1 Clove (5 gm) | |
| Torn salad greens | 8 Cup (128 tbs) | |
| Canned anchovies | 2 Ounce | |
| Salad oil | 3⁄10 Cup (5.33 tbs) | |
| Salad oil | 3⁄10 Cup (5.33 tbs) | |
| Lemon juice | 2 1⁄2 Tablespoon | |
| Egg | 1 | |
| Salt | 3⁄10 Teaspoon | |
| Salt | 3⁄10 Teaspoon | |
| Pepper | 1 Pinch | |
| Grated parmesan cheese | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2478 Calories from Fat 1883
% Daily Value*
Total Fat 212 g326.1%
Saturated Fat 39.2 g195.8%
Trans Fat 2.6 g
Cholesterol 375 mg125%
Sodium 4286.9 mg178.6%
Total Carbohydrates 108 g36.2%
Dietary Fiber 20.5 g82%
Sugars 47.3 g
Protein 53 g105.1%
Vitamin A 533.7% Vitamin C 725.3%
Calcium 84.7% Iron 69.4%
*Based on a 2000 Calorie diet
Directions
Add the 2 cloves garlic and cook gently, stirring, 1 minute.
Add bread cubes and cook and stir until golden on all sides.
Lift out bread cubes with a slotted spoon and drain on paper towelling.
Discard garlic and any fat left in pan.
Add bacon strips to same pan and cook until crisp.
Drain on paper towelling and crumble.
Sprinkle salad bowl very lightly with salt.
Rub the cut sides of the 1 clove of garlic in the salt and all over the bottom and sides of the bowl.
Discard garlic.
Put the salad greens, anchovies and browned bread cubes in the bowl and toss together lightly.
Combine 1/3 cup oil, lemon juice, 1/4 tsp. salt, pepper and egg in a small jar with a tight lid.
Shake together until well blended.
Pour over salad greens and toss lightly.
Sprinkle bacon bits and cheese over top of salad and serve immediately.
Note: I particularly like a mixture of romaine and Boston lettuce in this salad.
Chef
