Perfect Caesar Salad
Recipe: #1150
October 23, 2011
Categories: Salads, Vegetable Salad, Greek, Baby Shower, Brunch Christmas, July 4th, Labor Day, Mothers Day, Potluck, Sunday Dinner, more
"The dressing in this recipe is what it's all about! Any substitutions will definitely have an effect on this one, so I encourage you to follow the recipe as close as you can. Do not drain the anchovies. Use the whole can, liquid included. If you like Caesar Salad, you'll love this!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (213 g)
- Calories 338.1
- Total Fat - 30.1 g
- Saturated Fat - 4.9 g
- Cholesterol - 43 mg
- Sodium - 329.3 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 2.7 g
- Sugars - 2.4 g
- Protein - 6.8 g
- Calcium - 107.4 mg
- Iron - 2.1 mg
- Vitamin C - 20.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash lettuce and spin to dry or towel dry.
Step 2
In a large bowl, combine oil, vinegar, worcestershire sauce, salt, mustard, garlic and lemon juice.
Step 3
Whisk until blended.
Step 4
Coddle the egg by boiling a cup or 2 of water. Gently drop in the egg and let stand for 1 minute. Remove and let cool.
Step 5
Once cooled, crack the egg and add all of it to the dressing and whisk until thoroughly combined.
Step 6
Mash the anchovies and add (including the liquid from the can) to the dressing.
Step 7
Place torn lettuce leaves in a large bowl. Pour dressing over top and lightly toss.
Step 8
Add the grated cheese, croutons and fresh black pepper and serve immediately.
Tips
No special items needed.
3 Reviews
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