Caesar salad
Indulge in the classic flavors of a Caesar salad, featuring crisp romaine lettuce, savory Parmesan cheese, crunchy croutons, and zesty dressing. A delightful blend of textures and tastes that will tantalize your taste buds.
Ingredients:
- 1 head Romaine lettuce, cleaned of coarse outer leaves, torn by hand into bite size pieces, and carefully washed and dried
- 1 egg yolk*
- 2 large cloves garlic, peeled and finely chopped
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1/2 cup extra virgin olive oil
- 2ounce can anchovy fillets, drained and finely chopped
- Freshly ground pepper to taste
- 1/4 cup freshly grated Parmesan cheese
- 1 cup toasted croutons
Instructions:
- Mix together the cooked egg yolk, minced garlic, mustard, salt, and freshly squeezed lemon juice in a wooden bowl. Use a wire whisk to blend the ingredients until a smooth, creamy texture is achieved. Incorporate the Romaine lettuce leaves into the mixture, ensuring they are thoroughly coated. Drizzle the olive oil slowly and steadily while continuing to whisk, aiming for a silky consistency in the salad. Distribute the anchovies evenly by folding in the chopped pieces. Season with freshly ground black pepper to your liking. Integrate the Parmesan cheese and toasted croutons, tossing the salad to evenly distribute the components.
- Please remember: To coddle the egg, immerse a whole egg in boiling water for a minute, then separate the egg, discarding the shell and white part.
- *CAUTION REGARDING RAW EGGS
- Food Network Kitchens advise exercising caution when consuming raw or lightly-cooked eggs due to the minimal risk of Salmonella or other food-related illnesses. It is recommended to use fresh, properly refrigerated, clean, grade A or AA eggs with uncracked shells to minimize this risk, and to prevent the yolks or whites from coming into contact with the shell.
Summary:
- Calories: 1538 kcal
- Fat: 131 g
- Protein: 45 g
- Carbs: 53 g
- Potassium: 2098 mg
- Magnesium: 177 mg