Try this Vincent Prices Caesar Salad for a Busy Cook recipe, or contribute your own.
Suggest a better descriptionPlace the peeled garlic clove in olive oil in a container with a tight-fitting lid; set aside overnight. Remove and discard garlic from oil; add cayenne, Tabasco, sugar, and anchovy paste. Shake well to mix; set aside. Tear the lettuce leaves into smaller pieces and place in a large salad bowl. Sprinkle with salt and pepper. Pour the seasoned oil over all and toss gently so that all leaves are well coated. Boil the egg for 1 minute (bring water to a boil, lower egg into water with a large spoon and begin timing). Crack the shell and drop egg into salad. Squeeze lemon juice over egg and stir gently into salad. It will have a creamy appearance. Just before serving, sprinkle cheese over all and add croutons. Toss lightly to mix. NOTES : This recipe contains a partially-cooked egg. If you are concerned about salmonella, substitute an equivalent amount of Egg Beaters or other egg substitute. Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest V1 #763 by Crane Walden
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 148 | ||
Calories from Fat: 105 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 46.5mg | 14 % | |
Sodium 64.8mg | 2 % | |
Potassium 33.9mg | 1 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 8.3g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
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