Although there are some really good Caesar Salad recipes out there, I have had consistent success with this one. Make sure the Romaine is torn into pieces not cut and THOROUGHLY dried and chilled. This type of Parmesan is more flavorful than others because of the aging. And finally if you like a very 'garlicy' kick, feel free to add more.
Place the garlic in a pan with the wine, bring to the boil, and gently simmer for about 5 minutes until the cloves are soft.
Cook the bacon in frying pan until crisp. Saute the bread in the butter, until golden brown.
Remove the leaves from the lettuces, wash and dry well and let chill for approx 1 hour, then tear (do not cut) into chunky pieces.
Using a blender, mix the wine and garlic with the egg yolks, anchovy and cheese. Keep blending, adding the oil slowly until thickened and creamy Then add the mustard, and season with salt and pepper to taste.
Throw all the ingredients into a bowl, mix together. Enjoy!
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|Serving Size: 1 Serving (631g)|
|Recipe Makes: 4|
|Calories from Fat: 1201 (83%)|
|Amt Per Serving||% DV|
|Total Fat 133.4g||178 %|
|Saturated Fat 36.5g||183 %|
|Monounsaturated Fat 75.3g|
|Polyunsanturated Fat 15.6g|
|Cholesterol 1741.3mg||536 %|
|Sodium 787.7mg||27 %|
|Potassium 1065.7mg||28 %|
|Total Carbohydrate 25.1g||7 %|
|Dietary Fiber 7.1g||29 %|
|Sugars, other 17.9g|
|Protein 36.2g||52 %|
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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: 1448
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