Try this Caesar Salad recipe, or contribute your own.
Suggest a better descriptionClean the lettuce of the tough outer leaves, hand-tear into bite size pieces, and carefully wash and dry. In a wooden bowl, combine the cooked egg yolk, garlic, mustard, salt and lemon juice. Using a wire whisk, combine the mixture until smooth and creamy. Then add the Romaine lettuce leaves and coat them completely. Add the olive oil by pouring in a slow, steady stream to produce a smooth, creaminess in the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly-ground black pepper to taste. Add the Parmesan cheese and the toasted croutons and toss the salad again to coat the greens evenly. This recipe yields 4 servings. Comments: To coddle egg, place a whole egg in the shell into boiling water for 1 minute, then separate egg, discard shell and white. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A28 broadcast 04-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-13-1997 Recipe by: Michael Lomonaco
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1110 | ||
Calories from Fat: 1010 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 112.3g | 150 % | |
Saturated Fat 17.1g | 85 % | |
Monounsaturated Fat 53.7g | ||
Polyunsanturated Fat 36.3g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 461.5mg | 16 % | |
Potassium 82.5mg | 2 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 20.8g | ||
Protein 6.5g | 9 % | |
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: 1110
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