Caesar Salad

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 2 heads romaine lettuce , outer leaves discarded
  • 1 eggs , room temperature
  • 6 Fl Oz olive oil
  • 1/2 tsp black pepper , ground
  • 1 tsp Worcestershire sauce
  • 1 tsp dry mustard
  • 2 cloves garlic , crushed
  • 4 Tbsp fresh lemon juice
  • 4 Tbsp grated Parmesan cheese , plus extra
  • 2 flat cans anchovies , minced
  • 2 Cup croutons
Tear lettuce leaves into bite size pieces and place in a large salad bowl. Set aside. Place egg in a bowl and beat with an electric mixer on high speed until foamy. Slowly pour in olive oil until mixture thickens. Whisk in remaining ingredients, except croutons and extra Parmesan. Pour dressing over lettuce and toss. Serve sprinkled with croutons and Parmesan. (This recipe calls for raw eggs which many experts believe are unsafe to eat because of possible salmonella contamination. We caution your use of them.
Calories
540 Cal
Fat
47 g
Carbs
25 g
Protein
11 g
Fiber
7.6 g
Sugar
4.6 g
Cholesterol
61 mg
Sodium
360 mg


Nutrients

Fiber     7.6 g
Fat     47 g
Sugar     4.6 g
Carbs     25 g
Protein     11 g
Calories     540 Cal

Fats

Fat, Poly     5.5 g
Fat, Mono     32 g
Fat, Sat     7.7 g
Fat, Trans     0.1 g
Fat, Percent     77 %

Vitamins

Vitamin, K     350 mcg     290 %
Vitamin, A     18000 IU     610 %
Vitamin, B12     0.3 mcg     12 %
Niacin     2.3 mg     15 %
Riboflavin     0.4 mg     28 %
Vitamin, C     83 mg     92 %
Vitamin, D     5.2 IU     0.9 %
Vitamin, B6     0.3 mg     18 %
Vitamin, E     6.5 mg     43 %
Panto, Acid     0.7 mg     15 %
Choline     65 mg     12 %
Thiamin     0.3 mg     29 %

Minerals

Calcium     210 mcg     21 %
Phosphorus     200 mg     29 %
Magnesium     59 mg     14 %
Copper     0.2 mcg     24 %
Fluoride     0.8 mcg     21 %
Zinc     1.4 mg     13 %
Cholesterol     61 mg     0.5 %
Sodium     360 mg     24 %
Selenium     14 mcg     26 %
Manganese     0.6 mg     9 %
Potassium     880 mg     19 %
Iron     4.5 mg     56 %