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Egg Safe Caesar Salad Recipe
|Lemon juice||60 Milliliter (1/4 cup)|
|Olive oil||80 Milliliter (1/3 cup)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Coarse grained mustard||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Romaine lettuce head||1 Large, rinsed and crisped|
|Croutons||240 Milliliter (1 cup)|
|Freshly grated parmesan cheese||60 Milliliter (1/4 cup)|
|Canned anchovy fillets||5 , drained and chopped|
Serving size: Complete recipe
Calories 2173 Calories from Fat 1069
% Daily Value*
Total Fat 121 g185.5%
Saturated Fat 25.2 g126.1%
Trans Fat 0 g
Cholesterol 92.5 mg
Sodium 6550.8 mg273%
Total Carbohydrates 202 g67.5%
Dietary Fiber 19.3 g77.2%
Sugars 6.4 g
Protein 74 g147.3%
Vitamin A 672% Vitamin C 187%
Calcium 122.3% Iron 96.7%
*Based on a 2000 Calorie diet
Cover and refrigerate for at least 2 days or up to 4 days.
Place egg mixture in a food processor or blender.
Add oil, garlic, mustard, Worcestershire, and salt.
Whirl until blended.
Season to taste with pepper.
Tear lettuce into bite-size pieces and place in a serving bowl.
Add dressing and mix gently.
Top with croutons, cheese, and anchovies.