Caesar salad (Home made dressing)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 133.9
- Total Fat: 10.8 g
- Cholesterol: 31.9 mg
- Sodium: 205.5 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.5 g
- Protein: 3.8 g
View full nutritional breakdown of Caesar salad (Home made dressing) calories by ingredient
Introduction
This recipe was given to me when I volunteered with Drum Corp..Very tasty, and easy to change to your own taste. This recipe was given to me when I volunteered with Drum Corp..
Very tasty, and easy to change to your own taste.
Number of Servings: 8
Ingredients
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Bacon.................................... 5 slices
Extra virgin olive oil............ 4 tbsp (1/4 cup)
Garlic cloves........................ 2 (more if you like)
Dijon Mustard...................... 2 tsp (or 1/4 tsp dry)
Worcestershire sauce........ 2 tsp
White vinegar...................... 1 tsp
Lemon Juice........................ 1.5 tbsp
Tabasco sauce.................... 1 tsp (less if you like)
Egg yolk (no membrane)... 1 large
White bread.......................... 1 slice
Romaine lettuce.................. 2 heads
Parmesan cheese............... 6 tbsp (1 per serving)
Directions
Cut bread into 3/8 inch cubes and toast till crisp. Toaster oven, or regular oven. Even toast it then slice it (a little messier but still gives you croutons...)
Slice the bacon into 1/4 inch strips, start to cook them (crispy) while you prepare the rest of the salad.
After they are cooked, press them between paper towels to soak up the grease (don't burn yourself). Set them aside to cool...
While the bacon is crisping, break up the romaine lettuce and wash it, drain well (I use a salad spinner)
to dry. Chop up garlic cloves (finer is better).
In a small mixing bowl (if you have a Bullet mixer or small food processor or hand held chopper use it!)
Put olive oil, chopped garlic, mustard, worcestershire, vinegar, lemon juice, tabasco and egg yolk.
Mix these together until they come together to a mayonnaise consistency.
Put leaves in a large bowl, add bacon, and dressing toss until well coated, add croutons and serve. Top with 1 tbsp of parmesan cheese and enjoy!
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DRVILLEN.
Slice the bacon into 1/4 inch strips, start to cook them (crispy) while you prepare the rest of the salad.
After they are cooked, press them between paper towels to soak up the grease (don't burn yourself). Set them aside to cool...
While the bacon is crisping, break up the romaine lettuce and wash it, drain well (I use a salad spinner)
to dry. Chop up garlic cloves (finer is better).
In a small mixing bowl (if you have a Bullet mixer or small food processor or hand held chopper use it!)
Put olive oil, chopped garlic, mustard, worcestershire, vinegar, lemon juice, tabasco and egg yolk.
Mix these together until they come together to a mayonnaise consistency.
Put leaves in a large bowl, add bacon, and dressing toss until well coated, add croutons and serve. Top with 1 tbsp of parmesan cheese and enjoy!
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user DRVILLEN.
Member Ratings For This Recipe
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JULIES.
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KRKARIKA
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ELAURIN
We use this exact recipe minus the vinegar, and always have. My family is so famous for it in town that people call and ask us to make it for them when they have company!
I mix it by hand, slowly. Egg yolk first, then everything but the oil, then oil very very slowly and en with lemon juice! Yum - 3/16/11
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SHEJNY
I left out the bacon and served the salad with grilled chicken breast. This dressing tastes just like the caesar dressing from the St. Anthony Hotel in San Antonio, whose chef is an Iron Chef competitor!!! AMAZINGLY DELICIOUS!!!!! Will make this weekly and make the dressing to store for side salads. - 2/21/10
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GIRANIMAL