Allen miglore's caesar salad
Indulge in the classic flavors of a Caesar salad, featuring crisp romaine lettuce, savory croutons, tangy Parmesan cheese, and zesty Caesar dressing. Perfect for a light and refreshing meal.
Ingredients:
- 1 large clove garlic, crushed (or grated or mashed into a paste with a pinch of salt)
- 3 tablespoons (45 ml) olive oil
- 2 teaspoons (10 ml) good balsamic vinegar
- 1 tablespoon (15 ml) anchovy paste or finely chopped anchovies (or more to taste)
- 1 tablespoon (15 ml) Worcestershire sauce
- Juice of 1/2 to 1 lemon (I always use a full lemon)
- 1 head crisp romaine lettuce, washed, dried, torn or chopped into bite-sized pieces
- 1 stalk celery (2 stalks if small), sliced into half-moons
- 1/2 cup (125 ml) grated Parmesan cheese, plus more to taste
- Salt, if needed, and lots of freshly ground pepper to serve
Instructions:
- Place minced garlic into a large mixing bowl.
- Pour in olive oil, mix well, and allow it to infuse for a couple of minutes.
- Include vinegar, anchovy paste, Worcestershire sauce, and lemon juice into the bowl, and mix all ingredients together. For a thicker dressing, add half of the Parmesan cheese at this stage. Let the dressing sit while you prepare the other components of your dish.
- Take a lettuce leaf and dip it into the dressing to test the flavors. If the taste of lemon juice, garlic, and anchovy isn't prominent enough, add more to your preference. The balsamic flavor should be subtle in the background.
- Just before you're ready to serve, add in the lettuce and celery, and gently mix everything together.
- Sprinkle Parmesan cheese and freshly ground pepper over the salad, giving it a final toss.
- Serve the salad immediately.
Summary:
- Calories: 857 kcal
- Fat: 64 g
- Protein: 41 g
- Carbs: 37 g
- Potassium: 2048 mg
- Magnesium: 145 mg