Caesar Salad I

Caesar Salad I
Caesar Salad I is a gluten free and pescatarian recipe with 6 servings. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 9g of protein, 30g of fat, and a total of 358 calories. This recipe is typical of American cuisine. A mixture of ground mustard, extra virgin olive oil, garlic croutons, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

1
Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
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LettuceLettuce
WrapWrap
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Paper TowelsPaper Towels
2
In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice.
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Worcestershire SauceWorcestershire Sauce
Lemon JuiceLemon Juice
MustardMustard
VinegarVinegar
GarlicGarlic
SaltSalt
Cooking OilCooking Oil
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BowlBowl
3
Whisk until well blended.
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WhiskWhisk
4
Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute.
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WaterWater
EggEgg
5
Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing.
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WaterWater
EggEgg
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WhiskWhisk
6
Whisk until thoroughly blended.
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WhiskWhisk
7
Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
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AnchoviesAnchovies
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WhiskWhisk
8
To assemble, place torn lettuce leaves in a large bowl.
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Lettuce LeafLettuce Leaf
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BowlBowl
9
Pour dressing over the top and toss lightly.
10
Add the grated cheese, garlic croutons and freshly ground pepper, toss.
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Garlic CroutonsGarlic Croutons
Ground Black PepperGround Black Pepper
CheeseCheese
11
Serve immediately!
DifficultyExpert
Ready In1 h, 25 m.
Servings6
Health Score53
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