Caesar Salad

21 Reviews
95% would make this recipe again

The main ingredients of the Caesar salad are: romaine lettuce, garlic vinaigrette, egg, anchovies, croutons, and Parmesan cheese.

The salad's creation is attributed to an Italian restaurateur in Mexico - Cesare Cardini of Tijuana one holiday weekend in 1924. He supposedly ran short of supplies and concocted this salad from leftovers.

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Preparation : 15 min Cooking : 15 min
280 calories/serving

Ingredients

2 slices bread, whole wheat, for the croutons 70 g
1 tbsp olive oil, for the croutons 15 mL
4 anchovy fillets, minced 16 g
paper towels
1/3 cup olive oil, for the dressing 85 mL
2 cloves garlic, crushed
2 egg yolks
2 tsp Dijon mustard 10 g
2 tbsp wine vinegar 30 mL
4 tbsp Parmesan cheese, grated 12 g
1 tsp Worcestershire sauce 5 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 slices bacon, chopped 40 g
1 Romaine lettuce, torn into bite-size pieces 550 g

Method

Make the croutons:

  1. Preheat the oven to 175°C/350°F. Oil a baking sheet (with about 1 teaspoon of oil per serving). Lay the bread cubes on the sheet and coat them thoroughly with olive oil. Bake in the middle of the oven until golden, about 10 min. Set aside.

Make the dressing:

  1. Drain the anchovy fillets, pat dry on a paper towel, then mince.
  2. In a small saucepan, heat one tablespoon of olive oil over moderately low heat. Add the crushed garlic. Cook 2-3 min until softened. Add the minced anchovies, stirring and mashing 1 min to form a paste. Set aside.
  3. Separate the egg yolks from the whites. Set aside the whites in a jar in the refrigerator or freezer for future use in another recipe.
  4. In a bowl, whisk together the yolks, mustard, vinegar, grated Parmesan cheese, and Worcestershire sauce. Add the remaining olive oil in a stream, whisking, until the dressing is emulsified. Add the garlic and anchovy paste. Add salt and pepper to taste. Set aside.

Dress the salad:

  1. In a nonstick pan, fry the chopped bacon until crisp. Set the bacon aside on a paper towel to absorb the excess fat.
  2. Wash the romaine lettuce, spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
  3. In a salad bowl, toss the romaine with the croutons, the bacon bits, and the dressing until the salad is well combined. Serve.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

280

Fat

22 g

34 %

Saturated 4.2 g
+ Trans 0 g

21 %

Cholesterol

120 mg

Sodium

430 mg

18 %

Carbohydrate

13 g

4 %

Fibre

4 g

16 %

Sugars

5 g

Net Carbs

9 g

Protein

8 g

Vitamin A

104 %

Vitamin C

53 %

Calcium

11 %

Iron

19 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Selenium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Iron, Magnesium, Niacin, Phosphorus, Potassium, Vitamin B12
Source of  :
Calcium, Copper, Fibre, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives ½
Fats 3 ½
More info
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Reviews

21 Reviews (21 with rating only) 95% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | First courses/Appetizers | Salads | High Iron | Mexican

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