Recipe Details

Caesar Salad

  • servings: 4
  • Ready In 20 minutes
  • 2 head Romaine
  • FOR THE DRESSING
  • 1 can Anchovies
  • 1/2 whole Lemon; squeezed
  • 1 clove Garlic; minced
  • 5 tablespoon olive oil
  • 3 tablespoon Red wine vinegar
  • 1 1/2 teaspoon Worcestershire Sauce
  • 1 Egg yolk
  • 1 tablespoon Dijon mustard
  • 2 handful Croutons; I prefer Pepperidge Farm
  • 2 tablespoon Parmesan cheese; grated
Wash and dry lettuce carefully. I strongly recommend wrapping the torn lettuce in a generous amount of paper towels and chilling in the fridge for at least 1 1/2 hours. I have found that getting truly chilled, crisp, and bone-DRY lettuce is the key to a great Caesar Salad, almost as much as the dressing itself.

Crush the garlic and anchovies together until they are a fine paste. Whisk in other ingredients rapidly. Toss salad, shave parmesean cheese and add croutons at the last minute do not let lettuce sit with dressing on it or it will wilt.

Season with ground pepper to taste.

Nutritional Facts

  • Serving Size 1 serving (388g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 215
    Calories From Fat 94
  • % Daily Value
  • Total Fat 10g
    14%
  • Saturated Fat 2g
    12%
  • Trans Fat 1g
  • Cholesterol 67g
    21%
  • Sodium 312g
    11%
  • Total Carbohydrate 23g
    7%
  • Dietary Fiber 8g
    32%
  • Sugars 14g
  • Protein 11g
    16%