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Caesar Salad

1 Reviews
100% would make this recipe again

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

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
200 calories/serving
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kid-friendly
  • Diabetes-friendly

Ingredients

4 anchovy fillets, finely chopped 16 g
paper towels
1/3 cup olive oil 85 mL
2 cloves garlic, crushed
2 egg yolks
2 tsp Dijon mustard 10 mL
2 tbsp wine vinegar 30 mL
1/4 tsp Tabasco sauce 1.25 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 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, 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:

  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 bacon bits, and the dressing until the salad is well combined. Serve.

Nutrition Facts Table

per 1 Serving (170g)

Amount

% Daily Value

Calories

200

Fat

18 g

28 %

Saturated 3.3 g
+ Trans 0 g

16 %

Cholesterol

110 mg

Sodium

270 mg

11 %

Carbohydrate

5 g

2 %

Fibre

3 g

11 %

Sugars

2 g

Protein

6 g

Vitamin A

103 %

Vitamin C

53 %

Calcium

6 %

Iron

14 %

Servings of Canada's Food Guide

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

Claims

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

DIABETES Exchange

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

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Members' Reviews

1 Reviews (0 with rating only ) 100% would make this recipe again
slightlywoman
october 15, 2012 | I would make this recipe again

Due to an egg allergy, I substituted 1 Tbsp ground flax seed whisked with 3 Tbsp Hot Water.. whisk for one minute until frothy like an egg, than let it sit for about 5 minutes. Due to a mustard allergy, I used Worcestershire sauce instead. I used Grimm's Gluten-Free, Lactose-Free Back Bacon.

Useful 0

This recipe is in the following categories

Vegetables | First courses/Appetizers | Salads | Diabetes-friendly | Mexican

Top Reviews

View All Reviews
slightlywoman
october 15, 2012 | I would make this recipe again

Due to an egg allergy, I substituted 1 Tbsp ground flax seed whisked with 3 Tbsp Hot Water.. whisk for one minute until frothy like an egg, than let it sit for about 5 minutes. Due to a mustard allergy, I used Worcestershire sauce instead. I used Grimm's Gluten-Free, Lactose-Free Back Bacon.

Useful 0