Caesar Salad
Recipe: #7446
May 24, 2012
Categories: Salads, Garlic, Italian, Baby Shower, Birthday, Brunch, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, New Years, Potluck Romantic Dinner, Sunday Dinner, Thanksgiving, Valentine's Day, more
"This is a classic Ceasar salad, it does have anchovies if you don't like them then try a different recipe, this is the real deal!"
Ingredients
Nutritional
- Serving Size: 1 (60.1 g)
- Calories 214.2
- Total Fat - 19.3 g
- Saturated Fat - 4.9 g
- Cholesterol - 14.7 mg
- Sodium - 325.7 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 0.3 g
- Sugars - 1.5 g
- Protein - 6.8 g
- Calcium - 193.1 mg
- Iron - 0.3 mg
- Vitamin C - 2.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the lettuce into a large bowl.
Step 2
Combine 2 tablespoons vinegar, the lemon juice, garlic, and anchovies in a blender or the work bowl of a food processor. Blend until smooth, adding some of the 1/3 cup olive oil if there isn't enough liquid to move the mixture around the blender jar. Add the mustard, hard-boiled egg yolk, salt, Worcestershire sauce and remaining, olive oil if any. Blend until smooth and creamy. Taste the dressing; if it's a little too tangy, pour in a splash or two of olive oil and blend until it's incorporated. Season with ground pepper.
Step 3
Pour the dressing over the salad, add a splash of vinegar and a healthy splash of olive oil, and toss until all the leaves are coated with dressing. Toss in the croutons and ground black peppers to taste. Lastly (so it doesn't clump), sprinkle the grated cheese over the salad, tossing as you add.
Step 4
With a vegetable peeler, shave some of the block of Parmigiano-Reggiano over each serving.
Tips
No special items needed.