Classic Caesar Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 medium lemon cut into 4 wedges
- 1/2 cup croutons
- 2 teaspoons garlic finely chopped
- 2 fillets anchovies mashed
- 1 pinch kosher salt
- 1/2 medium lemon juiced
- 3 dashes worcestershire sauce
- 1 large egg coddled (see note below)
- 6 tablespoons olive oil extra virgin is best
- 1/4 cup parmigiano reggiano freshly grated - divided
- 3 heads romaine hearts and tender leaves - torn into bite size pieces
- 10 grinds black pepper corns
- Carbohydrate 30.9780900001716 g
- Cholesterol 62.382611944018 mg
- Fat 10.608514033231 g
- Fiber 12.5063994603157 g
- Protein 13.2437217180435 g
- Saturated Fat 2.47213364282209 g
- Serving Size 1 1 Serving (557g)
- Sodium 285.745444094521 mg
- Sugar 18.4716905398559 g
- Trans Fat 1.08772025386457 g
- Calories 243 calories
THE DRESSING: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice and Worcestershire sauce. Whisk in the coddled egg until the mixture is thick, approximately 1 minute (this enable the lemon juice to "cook" the eggs). Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other. When the dressing is well combined, whisk in 2 tablespoons of the Parmesan cheese. MAKING THE SALAD: In a large wooden salad bowl, add 1/3 of the prepared Caesar Salad Dressing and toss with the croutons until well coated. Add the Romaine lettuce pieces and the remaining dressing; toss until coated. Divide the salad between chilled plates and sprinkle each salad with the remaining 2 tablespoons Parmesan cheese and coarsely-ground black pepper. Place a quarter lemon wedge on the plate and serve.
