Caesar SaladTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 10 minutes
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:205.3 kcal
Proteins:6.8 g
Fats:19 g
Carbohydrate:2.9 g
Fibers:1.1 g
Sugar:1 g
Cholesterol:68.3 mg
Sodium:207.2 mg
Calcium:162 mg
Energy:400 kcal
Proteins:13.3 g
Fats:37 g
Carbohydrate:5.7 g
Fibers:2.2 g
Sugar:1.9 g
Cholesterol:133.1 mg
Sodium:403.8 mg
Calcium:315.7 mg
SIMILAR RECIPES
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
head of romaine lettuce
croutons fried in oil
small pieces of bacon, cooked in a skillet
**Dressing
2
eggs
3
anchovy fillets
250
ml
freshly grated parmesan
125
ml
olive oil
60
ml
lemon juice
pepper
1
small clove of garlic, finely chopped
METHOD
- Cook the bacon pieces in a non-stick pan; remove and set aside;
- in the same pan (if you wish to use the bacon fat), or in another pan using a little oil, brown the croutons; add the garlic and cook quickly, not letting the garlic brown; remove and place on paper towels;
- immerse the eggs in boiling water for 10 seconds; remove;
- in a salad bowl, mash the anchovy fillets, pour in the oil and lemon juice; season with pepper;
- break the eggs into the mixture; whisk together well; add the Parmesan;
- tear the lettuce onto the dressing; toss well just before serving;
- garnish with the croutons and bacon pieces.
CHEF'S NOTES
Though this salad is found on the menus of countless Italian restaurants, it is in fact an American invention, from southern California to be precise, and dates from the 1920s.
