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Caesar Salad II


Prepare your own salad with this easy recipe that's perfect to use when those backyard barbecues come around the corner!













Low Cholesterol, Trans-fat Free, High Fiber, Low Carb


1 tablespoon red wine vinegar
1 tablespoon anchovy fillets
minced, optional
2 tablespoons dijon mustard
4 teaspoons garlic
1 x black pepper
freshly ground
1 cup olive oil
4 teaspoons lemon juice
freshly squeezed
1 dash worcestershire sauce
1 x salt
to taste
2 tablespoons olive oil
2 tablespoons vegetable oil
1 clove garlic
large, sliced
4 slices french bread
large slices of french bread - or 1/3 baguette (the more - crust, the better)
3 heads romaine lettuce
or enough to yield 4 qts when torn into 2-in pieces
½ cup Parmesan cheese
freshly grated or romano or combination


Make dressing by whisking together vinegar, anchovy, if desired, mustard, minced garlic and pepper. Slowly whisk in 1 cup olive oil, drop by drop at first. When all the oil has been added, whisk in lemon juice and Worcestershire sauce. If you omit the anchovy, season with salt, if desired.

To prepare croutons, heat 2 tablespoons olive oil and vegetable oil in skillet. Sauté sliced garlic until lightly browned, about 3 minutes. Remove with slotted spoon. Add bread to oil and cook over medium heat, stirring and flipping pieces often, until golden on all sides. Remove croutons and drain on several layers of paper towels.

To make salad, remove and discard outer green leaves of romaine. (The best Caesar is made with the inner light green and white parts of the lettuce.) Tear leaves into 2-inch pieces; rinse and thoroughly dry lettuce. Count on about 2 cups of torn leaves per person.

To assemble salad, place torn romaine in a large bowl. Sprinkle with ¼ cup cheese. Add croutons and toss well. Add remaining ¼ cup cheese and toss again. Add dressing, toss well; serve at once. Makes 8 first-course servings.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 36888% of calories from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 160mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 5g 20%
Sugars g
Protein 11g
Vitamin A 273% Vitamin C 97%
Calcium 15% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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