Caesar Salad

This is the classic of all salads, with ingredients like romaine, garlic, and parmesan cheese. Add chicken for a main dish variation.



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Servings: 6
Serving size: 1/2  cup
Yield: Makes 6 side-dish servings
Prep Time: 30 mins
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Ingredients
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    3   
    cloves garlic
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    3   
    anchovy fillets
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    3   tablespoons 
    lemon juice
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    3   tablespoons 
    olive oil
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    1   tablespoon 
    Dijon-style mustard
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    1/2  teaspoon 
    Worcestershire sauce
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    1   
    hard cooked egg yolk
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    1   
    clove garlic, halved
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    10   cups 
    torn romaine
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    Parmesan Croutons or 2 cups purchased garlic Parmesan croutons
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    1/4  cup 
    grated Parmesan cheese or 1/2 cup Parmesan curls
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    Freshly ground black pepper
Parmesan Croutons
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    4  1/2 inches 
    slices French bread, cut into 3/4 inch cubes
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    1/4  cup 
    butter
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    3   tablespoons 
    grated Parmesan cheese
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    1/8  teaspoon 
    garlic powder


Directions
1.
For dressing, in a blender or food processor combine the 3 garlic cloves, the anchovy fillets, and lemon juice. Cover and blend or process until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, Worcestershire sauce, and cooked egg yolk. Cover and blend or process until smooth. Cover surface with plastic wrap; chill for 2 to 24 hours.
2.
To serve, rub inside of a wooden salad bowl with cut edges of halved garlic clove; discard garlic clove. Add romaine and croutons to bowl. Pour dressing over salad.; toss lightly to coat. Sprinkle Parmesan cheese over top; toss gently. To serve, divide salad among salad plates; sprinkle pepper over each salad. Makes 6 side-dish servings.
Parmesan Croutons
1.
Cut four 1/2-inch-thick slices French bread into 3/4-inch cubes; set aside. In a large skillet melt butter or margarine. Remove from heat. Stir in Parmesan cheese and garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a single layer in a shallow baking pan. Bake in a 300 degree F oven for 10 minutes; stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely; store in an airtight container for up to 1 week. Makes about 2 cups (sixteen 2-tablespoon servings).

Variation
  • Chicken Caesar Salad: Prepare as at left, except add 2 cups chopped cooked chicken with the romaine. Makes 6 main-dish servings.
    Nutrition Facts per 1 cup: 331 cal., 22 g total fat (9 g sat. fat), 106 mg chol., 450 mg sodium, 13 g carbo., 2 g fiber, 21 g pro.
    Daily Values: 57% vit. A, 44% vit. C, 16% calcium, 14% iron
    Exchanges: 1 Vegetable, 1/2 Starch, 2 1/2 Very Lean Meat, 4 Fat
Nutrition information
Per Serving: cal. (kcal) 243, Fat, total (g) 19, chol. (mg) 64, sat. fat (g) 8, carb. (g) 13, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 7, vit. A (IU) 2770, vit. C (mg) 26, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 149, Cobalamin (Vit. B12) (g) 0, sodium (mg) 409, Potassium (mg) 337, calcium (mg) 162, iron (mg) 2, Vegetables () 1, Starch () 1, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet
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