Lemony Caesar Salad
Recipe from Better Homes and Gardens

For food safety, cook the egg called for in this salad--a recipe change from traditional Caesar salads, which call for raw egg.


Lemony Caesar Salad


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Prep Time: 20 mins
Total Time: 2 hrs 28 mins
Servings: Makes 6 servings.
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Ingredients
 
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  • 1    eggOn Sale
  • 1/3  cup  chicken brothOn Sale
  • 2    anchovy fillets or 1 teaspoon anchovy pasteOn Sale
  • 3  tablespoons  olive oilOn Sale
  • 1  teaspoon  finely shredded lemon peelOn Sale
  • 2  tablespoons  lemon juiceOn Sale
  • 1  teaspoon  Dijon-style mustardOn Sale
  • 1/4  teaspoon  white wine Worcestershire sauceOn Sale
  • 1  clove  garlic, halvedOn Sale
  • 10  cups  torn romaineOn Sale
  • 6    cherry tomatoes, halvedOn Sale
  • 1  cup  croutonsOn Sale
  • 1/4  cup  grated Parmesan cheeseOn Sale
  •     Whole black peppercornsOn Sale
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Directions
1.
For dressing, combine egg, chicken broth, anchovy fillets or anchovy paste, olive oil, lemon peel, lemon juice, mustard, and Worcestershire sauce in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer dressing to a small saucepan. Cook and stir over low heat for 8 to 10 minutes or until thickened. Do not boil. Transfer dressing to a small bowl. Cover with plastic wrap and chill in the refrigerator for 2 to 24 hours.
2.
To serve, rub the inside of a wooden salad bowl with the cut sides of the garlic clove; discard garlic clove. Add romaine, cherry tomatoes, croutons, and Parmesan cheese to salad bowl. Pour dressing over salad. Toss lightly to coat. Transfer to individual salad plates. Grind peppercorns over each serving. Makes 6 servings.
Nutrition information
Calories 139, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 40 mg, Sodium 247 mg, Carbohydrate 8 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin A 27%, Vitamin C 48%, Calcium 10%. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Caesar Salad
Did you know that Julius Caesar had nothing to do with the invention of the salad that bears his name? The credit for this delicious dish more properly goes to Caesar Cardini, a restaurateur who came up with the idea out of a combination of necessity and creativity. The story goes that Cardini wanted to serve salad to his restaurant patrons but found himself short of fresh ingredients to mix with his romaine lettuce. He raided his pantry and, using what he found there, concocted the recipe that went down in history. Other chefs began making Caesar Salad because of both its unique flavor and its economy--except for the lettuce and the egg in the dressing, it required no perishable ingredients.

Recommended Recipe:
Alpine Mushroom Pasta
Alpine Mushroom Pasta

In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this pasta featuring Savoy cabbage and mushrooms in a light wine sauce. Serve with Caesar salad and bread sticks.

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