Egg Safe Caesar Salad Recipe


Difficulty LevelVery EasyHealth IndexHealthy
Interest Group


 Egg white1
 Lemon juice60 Milliliter (1/4 cup)
 Olive oil80 Milliliter (1/3 cup)
 Garlic2 Clove (10 gm), minced or pressed
 Coarse grained mustard1 Teaspoon
 Worcestershire sauce1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper To Taste
 Romaine lettuce head1 Large, rinsed and crisped
 Croutons240 Milliliter (1 cup)
 Freshly grated parmesan cheese60 Milliliter (1/4 cup)
 Canned anchovy fillets5 , drained and chopped

Nutrition Facts

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


Combine egg white and lemon juice in an airtight container.
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.