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Caesar Salad

20 Reviews
94% would make this recipe again

The main ingredients of the Caesar salad are: romaine lettuce, garlic vinaigrette, egg, anchovies, croutons, and Parmesan cheese.

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.

Preparation : 15 min Cooking : 15 min
280 calories/serving
  • Easy
  • Nuts & Peanuts Free
  • Kid-friendly

Ingredients

2 slices bread, whole wheat, for the croutons 70 g
1 tbsp olive oil, for the croutons 15 mL
4 anchovy fillets, minced 16 g
paper towels
1/3 cup olive oil, for the dressing 85 mL
2 cloves garlic, crushed
2 egg yolks
2 tsp Dijon mustard 10 mL
2 tbsp wine vinegar 30 mL
4 tbsp Parmesan cheese, grated 12 g
1 tsp Worcestershire sauce 5 mL
2 slices bacon, chopped 40 g
1 Romaine lettuce, torn into bite-size pieces 550 g
salt [optional]
ground pepper to taste [optional]

Method

Make the croutons:

  1. Preheat the oven to 175°C/350°F. Oil a baking sheet (with about 1 teaspoon of oil per serving). Lay the bread cubes on the sheet and coat them thoroughly with olive oil. Bake in the middle of the oven until golden, about 10 min. Set aside.

Make the dressing:

  1. Drain the anchovy fillets, pat dry on a paper towel, then mince.
  2. 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.
  3. 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.
  4. In a bowl, whisk together the yolks, mustard, vinegar, grated Parmesan cheese, and Worcestershire 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:

  1. In a nonstick pan, fry the chopped bacon until crisp. Set the bacon aside on a paper towel to absorb the excess fat.
  2. Wash the romaine lettuce, spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
  3. In a salad bowl, toss the romaine with the croutons, the bacon bits, and the dressing until the salad is well combined. Serve.

Nutrition Facts Table

per 1 Serving (190g)

Amount

% Daily Value

Calories

280

Fat

22 g

34 %

Saturated 4.2 g
+ Trans 0 g

21 %

Cholesterol

120 mg

Sodium

430 mg

18 %

Carbohydrate

13 g

4 %

Fibre

4 g

16 %

Sugars

5 g

Protein

8 g

Vitamin A

104 %

Vitamin C

53 %

Calcium

11 %

Iron

19 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¼ servings
Grain Products : ½ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ¼ serving

Claims

This recipe is :
Source of  :
Calcium, Copper, Fibre, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Zinc
Good source of  :
Iron, Magnesium, Niacin, Phosphorus, Potassium, Vitamin B12
Excellent source of  :
Folacin, Manganese, Selenium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives ½
Fats 3 ½

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Members' Reviews

20 Reviews (20 with rating only ) 94% would make this recipe again

This recipe is in the following categories

Vegetables | Salads | First courses/Appetizers | High Iron | Mexican