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Mater Chef Caesar salad

 
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Caesar salad is delicious and can successfully be combined with such accompaniments as grilled chicken, steak, and shrimp. Here's the recipe I use.

Yield

4

servings

Prep

10

min

Cook

5

min

Ready

15

min

Trans-fat Free
 

Ingredients

1 large egg yolks
coddled
1 ½ tablespoons dijon mustard
2 cloves garlic
miced
salt and black pepper
to taste
*
2 tablespoons lemon juice
½ cup olive oil, extra-virgin
2 ounces anchovy fillets
minced, optional
1 bunch romaine lettuce
*
¼ cup red onion
thinly sliced
2 each eggs
hard boiled, and halved
1 cup croutons
homemade or store-bought
¼ cup Parmesan cheese
plus extra for sprinkling

Directions

Using a whisk or food processor, mix the egg yolk, garlic, mustard, salt, black pepper, lemon juice, and anchovies if needed.

After they are thoroughly mixed, slowly drizzle in the olive oil, and I mean slowly.

You are making an emulsion and if you pour the oil in too quickly it will not form properly. (An emulsion is a mixture of fat and a water based liquid.)

Pour a thin stream with either the food processor or your arm in constant motion.

As it forms you can pour it faster.

Combine only about three quarters of the dressing with the lettuce and red onion at first, adding the rest if necessary.

Add the cheese and toss to combined. Divide the salad among serving plates.

Top hard boiled egg halves, croutons and sprinkle a bit parmesan cheese.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 40479% of calories from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 164mg 55%
Sodium 835mg 35%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 23g
Vitamin A 4% Vitamin C 10%
Calcium 15% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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