Eggless caesar salad
Indulge in a flavorful Eggless Caesar Salad, bursting with crispy greens, savory croutons, tangy Caesar dressing, and sprinkle of Parmesan cheese. A must-try for a delightful culinary experience.
Ingredients:
- 1 cup grated Parmesan, plus a block for shaving
- 2 lemons, juiced
- 3 garlic cloves
- 2 tablespoons Dijon mustard
- 3 or 4 anchovy fillets
- Extra-virgin olive oil
- Kosher salt
- 3 to 4 slices day old rustic Italian bread, cut into 1/2-inch dice
- 2 hearts romaine lettuce
Instructions:
- Combine 1 cup of cheese, lemon juice, 1 garlic clove, mustard, and anchovies in a food processor. Pulse the mixture for about 15 to 20 seconds. While the processor is running, slowly pour in 1/2 to 3/4 cup of olive oil. Continue processing for another 15 seconds until the oil is well incorporated. Season with salt according to your preference.
- Heat a generous amount of olive oil in a large skillet. Crush 2 garlic cloves and add them to the skillet over medium heat. Once the garlic turns golden and releases a strong aroma, remove and discard them. Add bread cubes to the skillet, season with salt, and saute until they soak up the oil and turn crispy, yet still slightly soft.
- Separate the lettuce leaves and wash them in cold water, then dry thoroughly. In a large bowl, coat the leaves with the prepared dressing. Plate the leaves and top with the garlic-flavored croutons. Garnish with shaved Parmesan before serving the salads.
Summary:
- Calories: 1157 kcal
- Fat: 58 g
- Protein: 77 g
- Carbs: 91 g
- Potassium: 1889 mg
- Magnesium: 202 mg