Caesar Salad
If you've only had Caesar salad with dressing from a bottle, try this one and you'll be amazed at the difference in quality. The original Caesar Salad was made in Tijuana for Hollywood visitors (named after the proprietor). It is absolutely essential to get the romaine bone-dry for the best salad. Prepare and refrigerate the lettuce at least 2 hours before serving, preferably more.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 4
low carb
summer
spring
no cook
side dish
salads
appetizers
greens
american
creamy
easy
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- 1 clove garlic minced
- 2 head romaine
- for the dressing
- 1 can anchovies
- 1/2 whole lemon squeezed
- 5 tablespoon olive oil
- 3 tablespoon red wine vinegar
- 1 1/2 teaspoon worcestershire sauce
- 1 egg yolk
- 1 tablespoon dijon mustard
- 2 handful croutons i prefer pepperidge farm
- 2 tablespoon parmesan cheese grated
- Carbohydrate 22.5021539170919 g
- Cholesterol 66.9325000002948 mg
- Fat 10.4798406272101 g
- Fiber 8.10749967302157 g
- Protein 11.1777258121906 g
- Saturated Fat 2.32082906282664 g
- Serving Size 1 1 serving (388g)
- Sodium 311.626099937372 mg
- Sugar 14.3946542440703 g
- Trans Fat 0.816566562568664 g
- Calories 215 calories
Wash and dry lettuce carefully. I strongly recommend wrapping the torn lettuce in a generous amount of paper towels and chilling in the fridge for at least 1 1/2 hours. I have found that getting truly chilled, crisp, and bone-DRY lettuce is the key to a great Caesar Salad, almost as much as the dressing itself. Crush the garlic and anchovies together until they are a fine paste. Whisk in other ingredients rapidly. Toss salad, shave parmesean cheese and add croutons at the last minute do not let lettuce sit with dressing on it or it will wilt. Season with ground pepper to taste.
