Ingredients
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3 cloves garlic
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3 anchovy fillets
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2 tablespoon lemon juice
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¼ cup olive oil
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1 teaspoon Dijon-style mustard
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½ teaspoon sugar
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1 hard-cooked egg yolk
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1 clove garlic, halved
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10 cup torn romaine
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1 recipe Parmesan Croutons or 2 cups purchased garlic Parmesan croutons
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¼ cup grated Parmesan cheese or 1/2 cup Parmesan curls
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Anchovy fillets, halved lengthwise (optional)
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Freshly ground black pepper
Parmesan Croutons
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4 0.75 inch thick slices Italian or French bread
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¼ cup butter
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3 tablespoon grated Parmesan cheese
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2 garlic cloves, finely minced
Directions
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For dressing, in a blender combine the 3 garlic cloves, the 3 anchovy fillets, and lemon juice. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, sugar, and cooked egg yolk. Cover and blend or process until smooth. Use immediately or cover and chill up to 24 hours.
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To serve, rub inside of a wooden salad bowl with cut edges of halved garlic clove; discard garlic clove. Add romaine and croutons to bowl. Pour dressing over salad.; toss lightly to coat. Sprinkle Parmesan cheese over top; toss gently. Add anchovy fillets, if desired. To serve, divide salad among salad plates; sprinkle pepper over each salad.
Parmesan Croutons
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Preheat oven to 300°F. Cut bread into 1-inch cubes (you should have about 3-1/2 cups); set aside. In a small saucepan melt butter. Remove from heat. Transfer to a large bowl. Stir in Parmesan cheese and garlic. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a single layer in a shallow baking pan or on a baking sheet. Bake for 10 minutes; stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely; store in an airtight container for up to 24 hours.
Chicken Caesar Salad:
Prepare as above, except add 2 cups chopped cooked chicken with the romaine. Makes 6 main-dish servings. Nutrition Facts per serving:350 cal., 15 g total fat (9 g sat. fat, 0 g trans fat), 104 mg chol., 402 mg sodium, 15 g carbo., 2 g fiber, 20 g pro.Exchanges: .5 Starch, 1 Vegetable, 2.5 Very Lean Meat, 3 Fat
Nutrition Facts (per serving)
| 261 | Calories |
| 20g | Fat |
| 15g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 261 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 8g | 40% |
| Cholesterol 62mg | 21% |
| Sodium 362mg | 16% |
| Total Carbohydrate 15g | 5% |
| Total Sugars 2g | |
| Protein 6g | 12% |
| Vitamin C 21.8mg | 24% |
| Calcium 121.2mg | 9% |
| Iron 1.6mg | 9% |
| Potassium 258mg | 5% |
| Folate, total 153.2mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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