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Caesar Salad

  • Prep 20 min
  • Total 20 min
  • Ingredients 11
  • Servings 6

Ingredients

1
large bunch or 2 small bunches romaine lettuce
1
clove garlic
8
flat anchovy fillets (from 2-oz can), if desired
1/3
cup olive or vegetable oil
3
tablespoons lemon juice
1
teaspoon Worcestershire sauce
1/4
teaspoon salt
1/4
teaspoon ground mustard
Freshly ground pepper
1
cup garlic-flavored croutons
1/3
cup grated Parmesan cheese

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
290mg
12%
Potassium
300mg
8%
Total Carbohydrate
9g
3%
Dietary Fiber
2g
10%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Decrease oil to 3 tablespoons, increase lemon juice to 1/4 cup, add 2 tablespoons water to anchovy mixture and decrease cheese to 3 tablespoons for 10 grams of fat and 140 calories per serving.

Grill 6 boneless skinless chicken breasts as directed for grilling on a contact grill (page 267). Cut each breast crosswise into 1/2-inch slices. Arrange a sliced breast on each Caesar salad.

To save time, purchase romaine already washed, torn and ready to use. You will need 10 cups, which is about 14 ounces.

To get a head start, wash and dry romaine and seal in a food-storage plastic bag or airtight container. It will keep up to a week in the refrigerator.

Shake off excess water and blot to dry, or roll up the leaves in a paper towel to dry.

Cut the anchovies into about 1/4-inch pieces so they are easier to mix into the dressing.

Directions

  • 1 Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in paper towels or a clean kitchen towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
  • 2 Peel the garlic and cut the clove in half. Rub the inside of a large salad bowl--a wooden salad bowl works best--with the cut sides of the garlic. Allow a few small pieces of garlic to remain in the bowl if desired.
  • 3 Cut up the anchovies and place in the bowl. Add the oil, lemon juice, Worcestershire sauce, salt, mustard and pepper. Mix well with a fork or wire whisk.
  • 4 Add the romaine and toss with 2 large spoons or salad tongs until coated with the dressing. Sprinkle with the croutons and cheese. To keep salad crisp, serve immediately.

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