Caesar Salad
Caesar Salad
This classic salad dressing is a snap to prepare in your blender. To make your own croutons, toast cubes of white bread (with body, not limp) in a 325-degree oven.
Caesar Salad
This classic salad dressing is a snap to prepare in your blender. To make your own croutons, toast cubes of white bread (with body, not limp) in a 325-degree oven.
Caesar Salad
Ingredients
For the dressing:
  • 1 egg coddled *
  • 2 cloves garlic
  • 2 anchovies or more to taste
  • 2 tablespoons lemon juice
  • Dash Worcestershire sauce
  • sea salt and fresh pepper to taste
For the salad:
  • 1 head Romaine lettuce washed and torn into pieces
  • 6 tablespoons olive oil
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 cup croutons homemade taste best
Servings:
Instructions
  1. To coddle an egg, bring a pot of water to a boil. Add the egg, and boil for one minute. Remove egg from pan and allow to cool. Peel and use in dressing.
  2. To prepare the dressing: Mash the garlic cloves with the anchovies. Whisk in the coddled egg, lemon juice and Worcestershire sauce. Slowly add the olive oil, whisking vigorously until an emulsion is formed. Season to taste with sea salt and fresh pepper. Or, if you have a blender, combine garlic, anchovies, egg, lemon juice and Worcestershire sauce in the bowl of your blender. While running the blender, slowly add the olive oil and blend until the dressing is emulsified. Season to taste with sea salt and fresh pepper.
  3. To prepare the salad: Dribble about ½ the dressing on the side on a wooden salad bowl. Add the lettuce and toss to coat. Taste a leaf, and add more dressing if needed, tossing to coat. Toss briefly with the cheese and finally with the croutons.
  4. Makes four servings.
Recipe Notes

Nutritional analysis per serving: 257 calories, 5 grams protein, 9 grams carbohydrates, 23 grams fat, 187 mg. sodium, 1.6 grams fiber.

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