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Suggest a better descriptionMake the croutons ahead for this traditional recipe from Joie Warners "Salads" (Hearst Books, 1988). With the motor running, drop garlic cloves into the bowl of a food processor fitted with the steel blade. Mince, then add anchovies and process to combine. With the motor running, add oil in a thin stream until thickened. Add lemon juice and egg; process a few seconds to combine. Tear lettuce leaves into manageable pieces and place in a large salad bowl. Add dressing and toss. Sprinkle with Parmesan cheese, toss again, and top with croutons. Serve at once, passing the pepper mill for each person to add to taste. Makes 6 servings. CROUTONS: Melt 1 tablespoon butter with 5 tablespoons best-quality olive oil in a large skillet. Add 2 small garlic cloves, minced; 1 teaspoon oregano; and 1/2 teaspoon thyme. Cut 5 slices day-old bread (crusts removed) into 1/2-inch cubes and fry until lightly browned. Remove to a paper-towel-lined plate to drain. Posted by Stephen Ceideburg; February 14 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 14 | ||
Calories from Fat: 8 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 35.2mg | 11 % | |
Sodium 40.4mg | 1 % | |
Potassium 26.1mg | 1 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.2g | ||
Protein 1.2g | 2 % | |
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: 14
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