Caesar Salad – a delicious recipe with head Romaine Lettuce, Parmesan Cheese, Croutons, Olive Oil, Egg, clove Garlic. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Whisk egg yolk with garlic, Worcestershire, salt and pepper, and mustard.
2
It is optional at this point to add anchovy paste.
3
While still whisking, add the oil VERY SLOWLY. If you add it too fast, the dressing separates and is thin. It should be thick and creamy. The amount of oil varies; we just pour it out of the bottle and whisk until it makes the amount we want (probably around a cup or less).
4
Then grind in lots of fresh pepper and squeeze in half a fresh lemon (or to taste).
5
Rip the romaine lettuce into bits. (There is arguing in this house as to whether ripped or cut lettuce is better, and since I am writing it, I will say rip.) Throw the lettuce in the bowl with the dressing and croutons and grate lots of fresh Parmesan on the top.
6
And enjoy some creamy deliciousness.
7
If you want some yummy croutons, take a stale bagel or two, cube them up, toss on some oil and bake till crispy/chewy.
601
kcal
Calories
63
g
Fat
8
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 head Romaine Lettuce, Fresh Parmesan Cheese, Croutons, 1 cup Olive Oil, and more.
Yes, Caesar Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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