How to make Caesar salad Caesar salad is an excellent first course for a dinner party. If you prefer to use the whole romaine lettuce leaves for your Caesar salad, buy 1 large or 2 medium heads for this recipe; if you use only the hearts, buy 4 heads.
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Click here to buy ingredients with discount coupons. Preparation time: 15 minutes Cooking time: 4 minutes Yield: 4 servings 1 egg 2 tablespoons water, milk, or chicken broth 1 garlic clove 1/2 teaspoon Worcestershire sauce 1 tablespoon anchovy paste, or 3 anchovies, finely minced 1/4 cup grated Parmesan cheese 1 tablespoon white wine vinegar 5 tablespoons extra-virgin olive oil 1/2 teaspoon pepper 6 cups romaine lettuce leaves, whole or torn 1 cup salad croutons Beat the egg and combine it with the water in a small, heavy pan. Cook the mixture over low heat, stirring constantly with a spoon for about 4 minutes or until the egg thickens into a foamy mass and coats a metal spoon with a thin egg layer. This process provides a safe alternative to a coddled egg (a Caesar salad
standard). Remove the egg from the pot and place it in a blender with the garlic clove, Worcestershire sauce, anchovy paste, 1 tablespoon Parmesan cheese, the vinegar, oil, and pepper. Turn the blender on and process about 30 seconds or until the mixture is creamy. Place the lettuce leaves in a large serving bowl. Add the croutons and toss. Pour on the dressing. Toss gently but well. Sprinkle the remaining 3 tablespoons of Parmesan cheese over the salad. Per serving: Calories 240 (From fat 183); Fat 20g (Saturated 4g); Cholesterol 59mg; Sodium 720mg; Carbohydrate 9g (Dietary fiber 2g); Protein 7g.
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