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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 196.7
  • Total Fat: 13.4 g
  • Cholesterol: 70.3 mg
  • Sodium: 665.3 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 10.3 g

View full nutritional breakdown of Caesar Salad calories by ingredient
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Caesar Salad

Submitted by: DSTENORE

Introduction

A Basic Caesar Salad A Basic Caesar Salad
Number of Servings: 4

Ingredients

    Romaine Lettuce, 12 inner crispy leaf
    1 Poached Egg (see instructions)
    4 cloves fresh garlic, pressed
    8 anchovy fillets
    1/2 tsp. Coleman's Dry English Mustard
    2T. extra virgin olive oil
    1/2 fresh lemon, juice
    1/2 C. parmesan cheese, grated
    1/4 C. seasoned croutons (Mrs. Cubbison's)
    4 tsp. worcestershire sauce
    1 tsp. fresh ground black pepper




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Directions

Rinse romaine leaves in cold water, dry leaves well (use a salad spinner if you have one) and set in plastic bag in refrigerator until ready to use. (can do this 8 hours ahead).

Add enough water to a small sauce pan to cover one egg. Bring water to boil, then reduce to low simmer, cover and leave water to simmer for 5 minutes.

Press garlic cloves into a large wooden bowl.
Using a fork, add the anchovy fillets and smash them well.
Add the worcestershire sauce and dry mustard, mix.

Using a spoon, gently insert the egg into the simmering water, cover, and cook 80 seconds.
Using the spoon, remove egg from water and run egg under running cold water (sink). Crack egg into the anchovy/garlic/worcestershire/dry mustard mixture. Using a fork, lightly beat the egg into the mixture to blend.
Add the 2T extra virgin olive oil and mix with fork.
Break apart the romaine leaf to bite size and add to the mixture.
toss well.
squeeze 1/2 fresh lemon (approx 2T.) over the lettuce, and toss well.
Add the parmesan and croutons and toss.
Add fresh ground black pepper to taste.
(no need to consider adding salt, anchovy will add the salty flavor!!! lets not blow out blood pressure by adding more salt please!)




Number of Servings: 4

Recipe submitted by SparkPeople user DSTENORE.






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