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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (47g) Recipe makes 4 servings The following items or measurements are not included below: 2 inches anchovy paste |
||
| Calories 256 | ||
| Calories from Fat 251 | (97%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.9g | 42% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 20.0g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 52mg | 2% | |
| Potassium 21mg | 0% | |
| Total Carbohydrate 1.3g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.3g | ||
| Protein 1.3g | 2% | |
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Ingredients
- 1/8 cup lemon juice (This amount has been reduced effective Nov5/08 due to reviews. Thanks everyone)
- 3 dashes worcestershire sauce
- 2 drops Tabasco sauce
- 2-3 fresh minced garlic cloves
- 2-3 inches anchovy paste (right from the tube)
- 1/8 cup parmesan cheese
- 1/2 cup virgin olive oil (fresher the better)
- salt
- fresh ground pepper
- clean and torn romaine leaf
- crispy bacon bit
- crouton
Directions
1
In a blender, whiz up first 6 ingredients then slowly drizzle olive oil in while blender is still running to make a creamy emulsion.2
Some people like to add an egg yolk at this time, but that is up to you.3
Chill dressing in blender carafe for at least 20 minutes to 1 hour. Whiz up to mix again and taste and make any adjustments.4
Assemble torn lettuce and coutons and bacon in very large bowl.5
Then adding dressing a bit at a time and tossing until coated.6
Present with a little more cheese and pepper if desired.7
my secret touch: I cube and toast any left over bread like sourdough, pumpernickle, italian - about 1 inch cubes.8
I put in the oven and toast on a cookie sheet.9
After I fry my bacon bits,, I reserve a tablespoon of bacon drippings in the frypan and add another tablespoon or so of butter and a little seasoning salt.10
I toss the toasted bread cubes in the yummy drippings, right in the same pan as the bacon was made in and let cool a bit before tossing on salad -- these are buttery and yummy.11
This step can be made ahead. sinfull.12
Your heart will thank you lol.
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- Course > Salads
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- Preparation > Time to Make > < 60 mins
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- Occasion > To Go... > Potluck
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Featured Reviews for This Recipe
From: CulinaryExplorer
On May 26, 2009
We really enjoyed this Caesar Salad! It reminded me a lot of the one we get from a local restaurant that we love. I added some chicken to it, and didn't have any croutons. I also used prosciutto instead of bacon, and added more garlic. We will definitely make this one again! Oh I also put olives into it.
From: Heather in Utsunomiya,Japan
On Dec 20, 2008
Very good recipe, my dinner guests loved it and my husband has requested it for dinner again this week.
From: Jenny Sanders
On Mar 25, 2004
I made this in my food processor, as I don't have a blender. It worked out fine, and went together very quickly. I didn't add the egg yolk. I haven't made Caesar salad without the egg before and I was curious how it would turn out. It was fine. I did not find that it separated while it was being chilled; a quick stir was all it needed to disperse the couple of drops of oil that did separate. Very good - I will have quite the garlic hangover tomorrow. p.s. I put in two inches of anchovy paste and Karl thinks it ought to have been the three.
From: DeeDee
On Nov 6, 2006
We love ceasar salad. This was easy to put together and I actually had anchovy paste on hand. I bought it for some recipe I found here on Zaar but forgot which one it was so I've never used it. Now I know what to do with the paste. Next time I make this, I will definitely cut down on the lemon juice. Way to tart for our taste. We found it overpowered all other tastes. I would use half next time. I did add an egg yoke. It makes the dressing a bit creamier and thicker. I made the dressing the night before, left it in the blender in the fridge and just before tossing, I whized it up for a few seconds. I will be making this again but like I said, with less lemon.
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