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    You are in: Home / Recipes / Caesar Salad Recipe
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    Caesar Salad

    Caesar Salad. Photo by diner524

    1/1 Photo of Caesar Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    kstrating's Note:

    The real thing, from scratch. Scrumptious!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Tear, wash, & dry lettuce.
    2. 2
      Coddle the egg by placing in boiling water (still in shell) for one minute, remove, and set aside to cool.
    3. 3
      In frying pan on low heat, add a dash of salt, 1 1/2 T of oil, & 1/2 of the garlic.
    4. 4
      When warm, add croutons, & brown lightly.
    5. 5
      In a bowl, whisk lemon juice, the rest of the garlic & a dash of worcestershire sauce. Slowly add the rest of the oil while whisking. Stir in anchovies. Crack egg, scooping out of shell & whisk into dressing.
    6. 6
      Add romaine & toss.
    7. 7
      Add parmesan cheese, pepper, & croutons & toss again.
    8. 8
      After making this again, I agree with the first review - too lemony.
    9. 9
      I've edited & cut the lemon in half.

    Browse Our Top Lettuces Recipes

    Ratings & Reviews:

    • on April 14, 2008

      45

      This is a nice salad dressing, but for me it tasted more like a lemon/egg viniagarette than a ceasar salad dressing. I have never made a home-made ceasar dressing, but have had it many times in the restaurants, and it just seemed to be missing something. Made for Spring PAC 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Caesar Salad

    Serving Size: 1 (209 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 261.9
     
    Calories from Fat 204
    77%
    Total Fat 22.6 g
    34%
    Saturated Fat 4.3 g
    21%
    Cholesterol 57.3 mg
    19%
    Sodium 424.5 mg
    17%
    Total Carbohydrate 8.4 g
    2%
    Dietary Fiber 3.5 g
    14%
    Sugars 2.2 g
    9%
    Protein 8.0 g
    16%

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