Sheila's Caesar Salad
To be safe, we boil an egg for 1 minute rather than use raw.
ingredients:
Dressing:
2 cloves of garlic, very finely mashed into a paste with 1/4 tsp coarse salt
1 Tbsp anchovies, rinsed, patted dry and finely minced
2 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
1 Tbsp red-wine vinegar
1 Tbsp Dijon mustard
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
3 hearts romaine lettuce, leaves separated, rinsed and patted dry
1 large egg, boiled for 1 minute
3 Tbsp freshly grated Parmesan cheese
2 cups croutons, homemade or store-bought
2 cloves of garlic, very finely mashed into a paste with 1/4 tsp coarse salt
1 Tbsp anchovies, rinsed, patted dry and finely minced
2 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
1 Tbsp red-wine vinegar
1 Tbsp Dijon mustard
1/2 cup extra-virgin olive oil
Freshly ground black pepper, to taste
3 hearts romaine lettuce, leaves separated, rinsed and patted dry
1 large egg, boiled for 1 minute
3 Tbsp freshly grated Parmesan cheese
2 cups croutons, homemade or store-bought
directions:
1. Combine garlic, anchovies, lemon zest and juice, vinegar and mustard. Whisking constantly, drizzle in olive oil until thickened. Season with pepper. Reserve.
2. Before serving, place the lettuce leaves in a large salad bowl. Toss with 1/3 cup of the dressing to coat. Break the egg into the salad. Sprinkle with cheese and croutons and toss well.
KITCHEN COUNTER:
Serves 6. Per serving: 170 calories, 13g carbs, 5g protein, 12g fat, 40mg cholesterol.
For the perfect steak dinner, serve with this delicious Flank Steak.
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Pasta • Rice • Chicken • Pork • Beef • Seafood • Dessert • Drinks |
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