The main ingredients of the Caesar salad are: romaine lettuce, garlic vinaigrette, egg, anchovies, croutons, and Parmesan cheese. In this vegetarian version there are obviously no 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.
Make the dressing:
- In a small saucepan, heat one tablespoon of olive oil over moderately low heat. Add the crushed garlic and cook 1 min until a bit softened. Set aside.
- 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.
- 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-oil. Add salt and pepper to taste. Set aside.
Dress the salad:
- 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.
Nutrition Facts Table
per 1 serving (170g)
% Daily Value
Servings of Canada's Food Guide1 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|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Zinc
- Good source of :
- Vitamin B12
- Excellent source of :
- Folacin, Vitamin A, Vitamin C, Vitamin E, Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||½|