Allen Miglore's Caesar Salad
Try this Allen Miglore's Caesar Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- 1 large clove garlic crushed (or grated or mashed into a paste with a pinch of salt)
- 3 tablespoons (45 ml) olive oil
- 1 tablespoon (15 ml) anchovy paste or finely chopped anchovies
- 1 tablespoon (15 ml) worcestershire sauce
- juice of 1/2 to 1 lemon (i always use a full lemon
- 1/2 cup (125 ml) grated parmesan cheese plus more to taste
- salt if needed and lots of freshly ground pepper to serve
- 2 teaspoons (10 ml) good balsamic vinegar
- 1 head crisp romaine lettuce washed, dried, torn or chopped into bite-sized pieces
- 1 stalk celery (2 stalks if small) sliced into half-moons
- Carbohydrate 0.24795 g
- Cholesterol 0 mg
- Fat 0.00375 g
- Fiber 0.0157499992847443 g
- Protein 0.0477 g
- Saturated Fat 0.0006675 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.1275 mg
- Sugar 0.232200000715256 g
- Trans Fat 0.0011325 g
- Calories 1 calories
Add garlic to a large salad bowl. Add olive oil and stir and let sit for a few minutes. Add vinegar, anchovy, Worcestershire, and lemon juice, and stir. If you'd like a thicker dressing, add half the Parmesan now. You can let this sit while you prepare the rest of your meal. Dip a lettuce leaf in to taste your dressing. If it doesn't taste fiercely of lemon juice, garlic, and anchovy, add more of those, to taste. The balsamic should be in the background. Just before serving, add lettuce and celery and toss. Add Parmesan and freshly ground pepper before a final toss. Serve immediately.
