Ceasar Salad
Yield
4 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
romaine lettuce
|
*
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
salt
|
|
| 8 | tablespoons |
Parmesan cheese
|
|
| 10 |
worcestershire sauce
|
*
|
|
| 2 | medium |
lemons
juice only |
*
|
| 4 | ounces |
garlic oil
|
* |
| 2 | large |
eggs
coddled |
|
| ½ | cup |
croutons
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
romaine lettuce
|
*
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
salt
|
|
| 1.2E+2 | ml |
Parmesan cheese
|
|
| 1E+1 |
worcestershire sauce
|
*
|
|
| 2 | medium |
lemons
juice only |
*
|
| 115.6 | ml/g |
garlic oil
|
* |
| 2 | large |
eggs
coddled |
|
| 118 | ml |
croutons
|
|
Directions
Break romaine lettuce into 2 inch strips, discarding outer leaves.
Then pour oil over lettuce.
Sprinkle pepper and salt over lettuce.
Toss several times, add eggs, Worcestershire and lemon juice.
Toss several times again. Sprinkle with cheese, add croutons, toss one more time.
Serve immediately.
