Caesar Salad
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INSTRUCTIONS
MMMMM--------------------------DRESSING------------------------------- 2 Eggs 1 Clove garlic 1 ts Worcestershire sauce 2 ts Dijon mustard 2 Anchovies 1 1/2 Floz white wine vinegar 3 1/2 Floz olive oil 3 1/2 Floz vegetable oil Cut the lettuce up into bite sized pieces. To make the mayonnaise, break 2 eggs and place the yolks into a blender with the garlic clove, anchovy, Dijon mustard, white wine vinegar and Worcestershire sauce and blitz. In a jug mix the olive oil with vegetable oil. Pour the oils into the blender slowly while the blender is still on. This will form the consistency of mayonnaise. Be careful not to pour the oils in too quickly as otherwise the mayonnaise will split. Mix the mayonnaise with the salad leaves and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2191g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 6651 | ||
| Calories from Fat: 872 (13%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 96.9g | 129 % | |
| Saturated Fat 33.5g | 168 % | |
| Monounsaturated Fat 36.3g | ||
| Polyunsanturated Fat 20.3g | ||
| Cholesterol 99.8mg | 31 % | |
| Sodium 15046.9mg | 519 % | |
| Potassium 2775.5mg | 73 % | |
| Total Carbohydrate 1161.5g | 342 % | |
| Dietary Fiber 49.2g | 197 % | |
| Sugars, other 1112.3g | ||
| Protein 284.4g | 406 % | |
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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: 6651
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