Caesar Salad Dressing
by gregbrigham
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INGREDIENTS
- 1 egg yolk
- 2 cloves garlic
- 1/3 cup extra-virgin olive oil
- 1/2 cup Parmesan cheese ; grated
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper ; freshly ground
- anchovy paste
INSTRUCTIONS
Coddle egg for 1 minute, and then separate the yolk from the rest of the egg. Rub garlic into sides of wooden salad bowl. In bottom of bowl whisk together all ingredients except for bacon, croutons, and Romaine. Place lettuce in bowl on top of dressing, and toss. Top with bacon broken into 1 inch pieces, and croutons.
NOTES
gregbrigham
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (35g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 63 | ||
| Calories from Fat: 46 (73%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.1g | 7 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 2.8g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 55.8mg | 17 % | |
| Sodium 410mg | 14 % | |
| Potassium 43.8mg | 1 % | |
| Total Carbohydrate 2g | 1 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 1.5g | ||
| Protein 1.8g | 3 % | |
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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. |
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Calories per serving: 63
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