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Suggest a better descriptionIn a small saucepan, melt butter with olive oil, 3 cloves of garlic, halved, and salt and pepper. Let sit for 10 minutes and remove garlic. Cut enough bread into 1/2-inch cubes to make 4 cups. In a bowl, toss bread cubes with the butter mixture. Transfer to a sheet pan and bake at 375 for 12 to 15 minutes, until golden. Remove from the oven and let cool on a paper towel lined tray. Trim ends off romaine lettuce, keeping the leaves whole. Wash and spin dry. Rinse and pat dry anchovy filets. In a bowl, mash anchovies to form a paste. Mince 3 cloves of garlic with a pinch of salt. Combine the anchovies, garlic, lemon juice, Worcestershire sauce, and egg. Drizzle in 1 cup olive oil. In a large bowl, toss the romaine leaves with the dressing and Parmesan. Transfer to a platter and top with the croutons. Yield: 8 servings Per serving: 3524 Calories (kcal); 338g Total Fat; (82% calories from fat); 75g Protein; 88g Carbohydrate; 166mg Cholesterol; 1817mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 17 Vegetable; 0 Fruit; 64 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9384 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (364g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1300 | ||
Calories from Fat: 1123 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 124.8g | 166 % | |
Saturated Fat 43.1g | 215 % | |
Monounsaturated Fat 64.1g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 216.2mg | 67 % | |
Sodium 991.8mg | 34 % | |
Potassium 780.9mg | 21 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 13.5g | ||
Protein 35.2g | 50 % | |
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: 1300
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