Caesar Salad
Recipe: #13195
July 19, 2014
Categories: Salads, Main Dish Salad, Vegetable Salad, Baby Shower, July 4th, Labor Day, Mothers Day, Sunday Dinner, more
"A recipe I made using leftover grilled beef recently and really enjoyed"
Ingredients
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- FOR THE SALAD
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- CAESAR DRESSING
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Nutritional
- Serving Size: 1 (294.4 g)
- Calories 672.4
- Total Fat - 62.2 g
- Saturated Fat - 18.6 g
- Cholesterol - 56.5 mg
- Sodium - 518.8 mg
- Total Carbohydrate - 20.5 g
- Dietary Fiber - 5.2 g
- Sugars - 3.8 g
- Protein - 12.3 g
- Calcium - 379.8 mg
- Iron - 3.4 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
To make the Caesar dressing: in a medium bowl, whisk together the egg yolks and the olive oil.
Step 2
In a food processor or blender, combine the chopped garlic, the anchovies, lemon juice, Tabasco, Worcestershire, Dijon and the extra virgin olive oil and purée.
Step 3
Whisk the purée mixture into the egg yolk and olive oil mixture. Add the salt and pepper to taste.
Step 4
To prepare the salad: Preheat the oven to 350 degrees.
Step 5
To make the garlic croutons: In a small bowl, combine the cubed bread, the Parmesan cheese, garlic, salt, white pepper, paprika, and the oregano.
Step 6
Place the melted butter in a medium bowl and toss the seasoned cubed bread into the butter.
Step 7
Spread the bread cubes out onto a cookie sheet and bake in the oven for 10 to 15 minutes or until the bread crumbs become golden brown.
Step 8
To assemble the salad: In a large salad bowl, toss the hearts of romaine and the caesar dressing. Top with the garlic croutons, the Parmesan cheese, and the shaved Parmigiano-Reggiano. Serve immediately.
Step 9
To make into an entree salad: add grilled chicken or grilled shrimp or grilled beef. Serve
Tips
No special items needed.