Caesar Salad (The Original)
Recipe: #15086
October 24, 2014
Categories: Salads, Vegetable Salad, Eggs, Lettuce, Mothers Day, Diabetic, Gluten-Free, more
"This is from Margaret Fultons revised 1968 cookbook (a Christmas present from the DD - my original is rather dog eared and stained) in which she states "This is the authentic recipe made for me by the Cardini family in Mexico, the creataors of the caesar salad. Particular care was taken to lay the tender, elongated cos leaves all in the one direction." Times are estimated."
Original is 4 servings
Ingredients
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- FOR DRESSING
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Nutritional
- Serving Size: 1 (334.3 g)
- Calories 527
- Total Fat - 27.1 g
- Saturated Fat - 6.4 g
- Cholesterol - 65.6 mg
- Sodium - 616.7 mg
- Total Carbohydrate - 58.4 g
- Dietary Fiber - 5.8 g
- Sugars - 9.3 g
- Protein - 15.1 g
- Calcium - 375.4 mg
- Iron - 5 mg
- Vitamin C - 32.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Remove tough outer leaves of the lettuce.
Step 2
Wash the tender leaves, sprin dry (or dry in a large clean tea towel) and place in a plastic bag and put in the refrigerator to crisp.
Step 3
To make croutons - Preheat oven to 180°C.
Step 4
Cut baguette into thick slices.
Step 5
Mash the anchovy fillets and garlic with the butter and spread over the bread slices.
Step 6
Place on a baking tray and bake until pale and gold and crisp.
Step 7
For the Dressing - With the exception of the egg mix/whisk or put in a jar, seal and shake, all the ingredients together to make the dressing.
Step 8
Coddled egg - lower the egg into a small saucepan of simmering water and simmer for 1 minute, lift out with a slotted spoon.
Step 9
Arrange the crisp lettuce leaves in a bowl.
Step 10
Add the croutons and break in the coddled egg and add the dressing and turn the salad gently, until the dressing coats the lettuce leaves evenly.
Step 11
Serve as soon as possible after dressing (better immediately) - keeps o'kay but not the best. (haven't done myself but from family members that have).
Tips
No special items needed.
2 Reviews
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