Caesar Salad I
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
- 1/2 teaspoon salt
- 1 teaspoon worcestershire sauce
- 1 egg
- add all ingredients to list
- 1 clove crushed garlic
- 1/4 cup grated parmesan cheese
- 3/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/4 tablespoon ground mustard
- freshly ground black pepper
- 1 1/2 cups garlic croutons
- 1 head romaine lettuce
- 1 lemon, juiced
- 1 (2 ounce) can anchovy filets
- Carbohydrate 82.3013696592019 g
- Cholesterol 16.8800000140161 mg
- Fat 98.6922942375289 g
- Fiber 17.9378952319526 g
- Protein 22.4823937568847 g
- Saturated Fat 17.5308861785013 g
- Serving Size 1 1 recipe (895g)
- Sodium 1341.51003110964 mg
- Sugar 64.3634744272493 g
- Trans Fat 3.90950116878228 g
- Calories 1274 calories
Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more. In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended. Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended. Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish. To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately! {{email.address}} 86 Ratings
