Caesar salad
Indulge in the classic flavors of a Caesar salad - crisp romaine lettuce, garlic croutons, tangy Parmesan cheese, and creamy Caesar dressing. A timeless favorite!
Ingredients:
- 5 anchovies
- 1 teaspoon cracked black peppercorns
- 1/2 cup extra virgin olive oil
- 1 egg
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon pureed garlic
- 2 teaspoons dry mustard
- 1 teaspoon celery salt
- 3 dashes of Tabasco
- 3 dashes of Worcestershire sauce
- 1/2 loaf sourdough or hearty French or Italian Bread, with crust, diced for croutons
- 2 medium heads romaine lettuce
- 1/2 cup freshly grated Parmesan cheese
Instructions:
- Mix together anchovies, black pepper, and olive oil in a blender. Blend for approximately 5 minutes until it reaches a very smooth consistency. Set aside one third cup of the mixture to use for the croutons. Boil a small saucepan of water. Gently add a chilled egg on a slotted spoon into the boiling water. Cook for 1 1/2 minutes, then remove and set aside. In a large bowl, combine the rest of the dressing ingredients and slowly whisk in the anchovy mixture. Carefully crack open the egg and add it into the mixture, including the runny parts. Whisk until everything is well mixed. You can store the dressing in the refrigerator at this point. Toss the reserved anchovy mixture with diced bread in a bowl until evenly coated. Heat a dry cast iron skillet over medium high heat, then cook the croutons, stirring constantly, until they become golden and crispy. Rinse and pat dry the lettuce, then break it into small pieces. Put the lettuce in a salad bowl along with the dressing and grated Parmesan cheese. Mix everything together thoroughly. Add the toasted croutons, toss once more, and then serve.
Summary:
- Calories: 2038 kcal
- Fat: 143 g
- Protein: 71 g
- Carbs: 130 g
- Potassium: 3709 mg
- Magnesium: 298 mg