Try this The "Original" Caesar Salad recipe, or contribute your own.
Suggest a better descriptionIn a large mixing bowl, place the minced garlic and olive oil and using the base of a metal spoon, squash and pound the garlic into the oil. Add the anchovies and mash these into the oil mixture. Whisk in the lemon juice then worcestershire sauce, mustard and white wine vinegar, mixing thoroughly to incorporate each ingredients before the next is added. Crack the eggs carefully after they have been boiled for 1 minute then discard the whites and add the yolks to the mixing bowl. Mix these in thoroughly, incorporating them into the other ingredients. Add the well washed lettuce leaves and toss them thoroughly in the dressing for several minutes until all the leaves have been coated with the sauce. Sprinkle with parmesan cheese, add the croutons and finish with black pepper. Serve immediately. Per serving: 958 Calories (kcal); 83g Total Fat; (75% calories from fat); 44g Protein; 15g Carbohydrate; 798mg Cholesterol; 2019mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 13 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 1 servings | ||
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Calories: 245 | ||
Calories from Fat: 139 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 197mg | 7 % | |
Potassium 66.7mg | 2 % | |
Total Carbohydrate 23.2g | 7 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 21.6g | ||
Protein 3.8g | 5 % | |
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: 245
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