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Caesar Salad

1

cup

cubed homemade-style white or Italian bread, (1/2-inch

croutons)

1

garlic clove

Salt, and pepper

3

tablespoons

olive oil

1

medium

head romaine lettuce, leaves separated, washed, dried

and, chilled

Juice, of 1/2 lemon

3

drops Worcestershire sauce

1

egg, boiled for 1 minute

2

tablespoons

freshly-grated Parmesan cheese

1

Dry out bread cubes in a low oven (325 degreesF) for 20

2

minutes; they should be dry but not browned. Meanwhile, mash

3

garlic with 1/4 teaspoon salt in 2 tablespoons oil and set

4

aside for 20 minutes. Strain oil through a sieve into a sauté

5

pan and heat over low heat. Add croutons, toss to coat and

6

sauté until they are lightly colored.

7

In a large salad bowl toss romaine leaves with remaining

8

tablespoon olive oil, until well-coated. Add lemon juice and

9

Worcestershire sauce, break egg over salad, sprinkle with

10

Parmesan cheese, and season with salt and pepper to taste.

11

Toss salad, scooping leaves from the bottom and turning

12

gently, taking care not to break them. Add croutons and serve

13

immediately on chilled plates.

Servings: 2

Yield: 2 Servings

Nutrition Facts

Serving size: 1/2 of a recipe (2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

209.88

Calories From Fat (92%)

192.23

% Daily Value

Total Fat 21.76g

33%

Saturated Fat 3.67g

18%

Cholesterol 4.4mg

1%

Sodium 84.76mg

4%

Potassium 48.92mg

1%

Total Carbohydrates 2.88g

<1%

Fiber 0.12g

<1%

Sugar 0.88g

 

Protein 2.12g

4%