Delish
* Use only good-quality Spanish or Portuguese anchovies in your recipe. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet). More anchovy fillets may be added according to your personal taste. To purchase Anchovies and Anchovy Paste, check out What's Cooking America's Kitchen Store.
** Fresh-squeezed lemon juice is essential. Some chefs squeeze the lemon through a cheesecloth to ensure that only the juice ends up in the salad. If you are careful to keep the lemon seeds out of the salad, a simple squeeze will do. Sometimes I add more lemon juice. Taste to adjust.
*** You can cut the fat even more if you use fat-free mayonnaise. I personally like using the light or reduced fat mayonnaise as it gives better flavor.
Preparation:
Classic Caesar SaladTo make dressing: In a bowl, whisk together the garlic, anchovy, and salt until blended. Whisk in the lemon juice, Worcestershire sauce, mayonnaise, and water. When the dressing is well combined and to the desired thickness you wish, whisk in 2 tablespoons freshly-grated Parmesan cheese. Refrigerate until ready to serve.
Romaine leaves: Separate the Romaine leaves and discard the coarse outer leaves. I also like to remove the woody rib from from the Romaine leaves by tearing away the outer leaves fro the rib. Wash, drain, and pat dry with paper towels or spin dry the remaining leaves. Romaine lettuce should be prepared ahead of time and refrigerated until ready to use as they are best well chilled. After rinsing and drying, I like to store the leaves by rolling them in kitchen towels and then place in the refrigerator until ready to use. This will give you wonderfully crisp Romaine leaves. When ready to use, tear Romaine leaves into bite-size pieces.
To assemble salad: In a large salad bowl, add the Romaine lettuce pieces, croutons, and the dressing, a little at a time; toss until coated. NOTE: I usually don't need to use all the dressing.
To serve: Divide the salad between chilled salad plates and sprinkle each salad with the remaining Parmesan cheese and coarsely-ground pepper. Serve immediately with chilled forks.
Makes 6 medium-size Caesar Salads.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (51g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 19 | ||
Calories from Fat: 3 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.6mg | 0 % | |
Potassium 169mg | 4 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 2.2g | ||
Protein 1g | 1 % | |
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: 19
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