Karen Bixby's wonderful Caesar Salad Recipe. It's the best Caesar you'll ever taste.
Croutons:
- heat 1/4 cup olive oil in a medium skillet; add one crushed elephant garlic
- increase heat and add bread; turn frequently so they brown evenly on both sides and are crisp & golden. Add more oil if necessary to keep from burning.
- drain on a paper towel
- cut into small cubes [cruton size]
Dressing:
- Combine one minced elephant garlic, juice from one lemon, anchovy paste, salt and pepper in a large bowl. Whisk until blended.
Immerse egg in a small pan of boiling water and cook for exactly one minute; remove and crack into salad bowl; whisk eggwith other ingredients until combines; add1/2 cup oil in a steady stream & whisk until the dressing is smooth.
Salad:
- Prior to preparing the crutons and dressing rinse the romaine leaves in cold water; pat dry and wrap them in a cloth towel. Place the wrapped lettuce in the refrigerator to chill.
- Add lettuce, parmesan and crutons to the salad bowl [where dressing was mixed]; toss to mix all ingredients.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (297g) | ||
Recipe Makes: 8 | ||
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Calories: 210 | ||
Calories from Fat: 80 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 33.6mg | 10 % | |
Sodium 379.2mg | 13 % | |
Potassium 668.6mg | 18 % | |
Total Carbohydrate 25.7g | 8 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 19.4g | ||
Protein 10.2g | 15 % | |
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: 210
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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