Recipe Details

Caesar Salad

Number of Servings: 4

Serving Size: ¼ recipe

Name: Amount:
medium head romaine lettuce 1 ea
Dressing: garlic, crushed 1 clove
black pepper 0.50 tsp
smoked anchovies, drained and patted dry 2 oz
egg yolk, hard boiled 1 ea
lemon juice 0.25 cup
balsamic vinegar 2 Tbsp
Dijon mustard 1 tsp
Worcestershire sauce 1 tsp
olive oil 1.50 Tbsp
freshly grated Parmesan cheese 2 Tbsp
Croutons: olive oil 2 tsp
garlic, halved 1 clove
1-oz slices Italian bread, cubed 4 slices
chopped parsley 1 Tbsp

Crisp lettuce by separating leaves and rinsing well under cold water. Pat dry with paper towels and break into 2-inch pieces. Roll in clean paper towels and place in plastic bag and seal. Refrigerate until cold and crisp.


For dressing, combine garlic, pepper, and anchovies in a blender. At high speed, blend until garlic and anchovies are finely chopped. Add egg yolk, lemon juice, vinegar, mustard, and Worcestershire sauce. Blend until mixture is smooth.


Turn blender on high and, with machine running, remove center of lid or lid itself. Slowly pour olive oil in a thing, steady stream. Blend until all oil is added and dressing is smooth and creamy. Set aside or refrigerate until ready to add to salad. Do not leave of refrigeration for more than 1 hour.


For croutons, heat olive oil and garlic in a medium skillet until oil is hot and garlic is fragrant. Remove pan from heat and cool to room temperature. Discard garlic.


Add the bread cubes and toss to coat. Sauté over medium-high heat until golden brown. Cool and cover with chopped parsley.


To build salad, place crisp lettuce pieces in a medium bowl. Pour dressing over salad and sprinkle with Parmesan cheese and croutons.

Nutritional Information (per serving)
Calories 210
Calories from Fat 100
Total Fat 11g
Saturated Fat 2g
Cholesterol 60mg
Sodium 435mg
Potassium n/a
Carbohydrates 21g
Dietary Fiber 3g
Sugars 4g
Protein 8g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Starch / 1 Vegetable / 1 Med-Fat Meat / 1 Fat