Try this Roquefort Caesar Salad recipe, or contribute your own.
Suggest a better description*6 to 8 cups 1/2-inch bread cubes, made from walnut, dark rye or whole-wheat bread **2 large or 3 small heads romaine lettuce, pale-green inner leaves only, well washed, dried and torn into bite-size pieces 1. To prepare the croutons: Preheat oven to 350 degrees. Place the bread cubes on a baking sheet and sprinkle with the oil, garlic, salt, pepper and cheese. Bake until golden, about 15 to 20 minutes. 2. To prepare the dressing: Place a large skillet over medium-high heat; when it is hot, add 2 tablespoons of the oil. Add the anchovy fillets, garlic and walnuts and cook until all are golden and lightly toasted, about 2 to 3 minutes. Remove the pan from the heat and stir in the remaining 3 tablespoons olive oil and the lemon juice, vinegar, mustard, buttermilk, green onions, salt, pepper and Parmesan cheese. 3. To finish the salad: Place the lettuce in a large salad bowl. Pour the warm dressing over the lettuce, add 1 1/2 cups croutons, the Roquefort and Parmesan. Toss well and serve immediately. >From "The Olives Table" by Todd English and Sally Sampson. MC formatted 3/27/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 3/19/97 Posted to EAT-L Digest by "Iris E. Dunaway"
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 26 | ||
Calories from Fat: 15 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 343.8mg | 12 % | |
Potassium 38.2mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.5g | ||
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: 26
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