Name: Cubbisons Caesar Salad
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c olive oil; 1 Garlic minced; And chilled; Vinegar; 1/4 c Grated Parmesan cheese; 1 Head Romaine lettuce, washed; 1 Egg; 1 To 2 tablespoons red wine; 4 To 6 anchovy fillets, cut; Into bits (optional); 1 c Caesar style croutons; 1/2 ts Worchestershire sauce; Black Pepper freshly ground; 2 tb Lemon juice

Try this Cubbisons Caesar Salad recipe, or contribute your own.

Suggest a better description

INGREDIENTS

1/4 c olive oil
1 Garlic ; minced
And chilled
Vinegar
1/4 c Grated Parmesan cheese
1 Head Romaine lettuce, washed
1 Egg
1 To 2 tablespoons red wine
4 To 6 anchovy fillets, cut
Into bits (optional)
1 c Caesar style croutons
1/2 ts Worchestershire sauce
Black Pepper ; freshly ground
2 tb Lemon juice

Salad

INSTRUCTIONS

Tear lettuce into bite-sized pieces and place into large bowl. Combine olive oil and garlic and toss with lettuce. Immerse egg into boiling water exactly 1 minute. Break egg over salad, sprinkle with lemon juice, vinegar and Worchestershire, and toss well. Add anchovies (if desired), cheese, pepper and croutons. Mix gently, and serve at once. Note: For egg-safe Caesar, omit egg, use 3 tablespoons egg substitute or 1 egg white combined with the 2 tablespoons lemon juice and refrigerate 48 hours before using. Or, use a hard-cooked egg and puree with dressing ingredients in blender or food processor, adding 2 additional tablespoons olive oil. Options: add grilled chicken breast, cut into slices, small cooked shrimp or sliced oil-packed sun-dried tomatoes.

NOTES

Alert editor

Cubbisons Caesar Salad

1/4 c olive oil 
1  Garlic minced
  And chilled 
  Vinegar 
1/4 c Grated Parmesan cheese 
1  Head Romaine lettuce, washed 
1  Egg 
1  To 2 tablespoons red wine 
4  To 6 anchovy fillets, cut 
  Into bits (optional) 
1 c Caesar style croutons 
1/2 ts Worchestershire sauce 
  Black Pepper freshly ground
2 tb Lemon juice

Tear lettuce into bite-sized pieces and place into large bowl. Combine  olive oil and garlic and toss with lettuce. Immerse egg into boiling water  exactly 1 minute. Break egg over salad, sprinkle with lemon juice, vinegar  and Worchestershire, and toss well. Add anchovies (if desired), cheese,  pepper and croutons. Mix gently, and serve at once.    Note: For egg-safe Caesar, omit egg, use 3 tablespoons egg substitute or 1  egg white combined with the 2 tablespoons lemon juice and refrigerate 48  hours before using. Or, use a hard-cooked egg and puree with dressing  ingredients in blender or food processor, adding 2 additional tablespoons  olive oil.    Options: add grilled chicken breast, cut into slices, small cooked shrimp  or sliced oil-packed sun-dried tomatoes.

Add photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Salad (143g)
Recipe Makes: 1 Salad

Calories: 267
Calories from Fat: 199 (75%)

Amt Per Serving		% DV

	Total Fat 22.1g	29 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 2.3g
Cholesterol 222.5mg		68 %
Sodium 290.3mg		10 %
Potassium 194.4mg		5 %
Total Carbohydrate 7.8g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 7.4g
Protein 11.5g		16 %
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.

About Our Nutrition Facts

Calories per serving: 267

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe