Sides
Classic Caesar Salad
Makes 4 to 6 servings
Classic Caesar Salad
Makes 4 to 6 servings
An old favorite made fresh at home.
Nutritional information per serving (based on 6 servings):Calories 256 (68% from fat)
carb. 14g
pro. 7g
fat 20g
sat. fat 4g
chol. 45mg
sod. 433mg
calc. 161mg
fiber 3g
carb. 14g
pro. 7g
fat 20g
sat. fat 4g
chol. 45mg
sod. 433mg
calc. 161mg
fiber 3g
Ingredients
- Croutons:
- 2cups crusty bread, cut into ½-inch cubes
- 1tablespoon extra virgin olive oil
- 1garlic clove, crushed
- ¼teaspoon kosher salt
- Salad and Dressing:
- 1head romaine lettuce
- 2ounces Parmigiano Reggiano
- 1small garlic clove
- 3 to 4anchovy fillets
- 2tablespoons egg substitute
(may substitute 1 fresh, raw egg yolk; be sure you use the freshest eggs possibleand from a trusted source – - or use 2 tablespoons mayonnaise)
- 1teaspoon Dijon-style mustard
- 2teaspoons fresh lemon juice
- 2teaspoons red wine vinegar
- 1teaspoon Worcestershire sauce
- ¼teaspoon freshly ground black pepper
- 1∕3cup extra virgin olive oil
Preparation
- 1.Preheat oven to 350°F. Line baking tray with aluminum foil. Toss bread cubes together with olive oil, crushed garlic clove and salt. Pour onto prepared baking tray and bake for about 10 to 12 minutes, tossing croutons once during bake time. Croutons should be evenly golden. Remove and reserve.
- 2.Clean lettuce and tear each leaf into bite size pieces. Dry well and reserve in large salad bowl.
- 3.Insert the shredding disc into the work bowl. Shred the cheese; remove and reserve.
- 4.Carefully remove the shredding disc and insert the chopping blade. Add the garlic clove and process until finely chopped. Add anchovies, egg substitute/yolk/mayonnaise, mustard, lemon juice, vinegar, Worcestershire sauce and pepper to the work bowl. Process until well blended. With machine running, slowly pour olive oil through the feed tube in a steady stream so that dressing becomes emulsified.
- 5.Toss lettuce with reserved croutons, Parmesan and dressing. Serve immediately.
