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Caesar Salad [Veg.] [G.F.]
The main ingredients of the Caesar salad are: romaine lettuce, garlic vinaigrette, egg, anchovies, croutons, and Parmesan cheese. [This vegetarian and gluten-free version does not contain neither bacon nor croutons].
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.
Ingredients
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4 |
anchovy fillets, finely chopped |
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16 g |
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paper towels |
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1/3 cup |
olive oil |
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85 mL |
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2 cloves |
garlic, crushed |
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2 |
egg yolks |
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2 tsp |
Dijon mustard |
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10 mL |
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2 tbsp |
wine vinegar |
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30 mL |
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4 tbsp |
Parmesan cheese, grated |
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12 g |
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1/4 tsp |
Tabasco sauce |
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1.25 mL |
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salt to taste |
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ground pepper to taste |
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1 |
Romaine lettuce, torn into bite-size pieces |
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550 g |
Method
Make the dressing:
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Drain the anchovy fillets, pat dry on a paper towel, then mince.
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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.
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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.
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In a bowl, whisk together the yolks, mustard, vinegar, grated Parmesan cheese, and Tabasco 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:
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Wash the romaine lettuce, spin-dry. Reserve the outer leaves for another use.
Tear the pale-green inner leaves into bite-size pieces, then put them in a salad
bowl. Pour the dressing over the salad, then toss until well
combined. Serve.
Claims
- Free :
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Added Sugar
- Source of :
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Calcium, Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Zinc
- Good source of :
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Potassium, Selenium, Vitamin B12
- Excellent source of :
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Folacin, Vitamin A, Vitamin C, Vitamin E, Vitamin K
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (170g)
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Amount
% DV*
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* DV = Daily Value
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Calories
200
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Fat
18 g
28 %
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Saturated 3.5 g
+ Trans 0 g
17 %
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Cholesterol
115 mg
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Sodium
250 mg
10 %
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Carbohydrate
5 g
2 %
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Fibre
3 g
11 %
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Sugars
2 g
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Protein
6 g
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Vitamin A
100 %
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Vitamin C
50 %
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Calcium
10 %
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Iron
15 %
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More info
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