Caesar Salad
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
2 hearts of Romaine, washed, dried and chopped to bite size pieces1 eggjuice of 1/2 lemon1 t Worcestershire sauce1 t anchovy paste1 t dijon mustard1/3 c olive oil2 cloves garlic, smashedPepper, to taste2 oz Parmesan cheese, freshly shaved
Makes one salad large enough to feed 8 as a salad course, 4-6 as an entree.
Smash garlic with the side of a knife.
This is best made in a wooden bowl. Run the smashed garlic along the inside of the bowl to cover (oddly, it makes a difference).
Chop the garlic and add to the bowl. Add the egg, anchovy paste (use the anchovy paste in a tube -- it works great, no mess, and reseals to save leftovers), mustard, Worcestershire sauce and lemon juice to the bowl. Use the back of a dinner fork to stir together until very well combined.
Stirring rapidly with the fork to create a whisking effect, slowly add the oil so that it emulsifies.
Add the lettuce and toss to coat.
Sprinkle the shaved Parmesan atop and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user SCHNOZZLES.
Smash garlic with the side of a knife.
This is best made in a wooden bowl. Run the smashed garlic along the inside of the bowl to cover (oddly, it makes a difference).
Chop the garlic and add to the bowl. Add the egg, anchovy paste (use the anchovy paste in a tube -- it works great, no mess, and reseals to save leftovers), mustard, Worcestershire sauce and lemon juice to the bowl. Use the back of a dinner fork to stir together until very well combined.
Stirring rapidly with the fork to create a whisking effect, slowly add the oil so that it emulsifies.
Add the lettuce and toss to coat.
Sprinkle the shaved Parmesan atop and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user SCHNOZZLES.
Nutritional Info Amount Per Serving
- Calories: 128.4
- Total Fat: 11.7 g
- Cholesterol: 36.7 mg
- Sodium: 194.9 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.7 g
- Protein: 4.5 g
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