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
Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice.
Whisk until well blended.
Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute.
Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing.
Whisk until thoroughly blended.
Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
To assemble, place torn lettuce leaves in a large bowl.
Pour dressing over the top and toss lightly.
Add the grated cheese, garlic croutons and freshly ground pepper, toss.