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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (397g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon white wine vinegar red wine vinegar |
||
| Calories 551 | ||
| Calories from Fat 445 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 49.5g | 76% | |
| Saturated Fat 9.3g | 46% | |
| Monounsaturated Fat 32.7g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 119mg | 39% | |
| Sodium 635mg | 26% | |
| Potassium 860mg | 24% | |
| Total Carbohydrate 18.9g | 6% | |
| Dietary Fiber 7.2g | 28% | |
| Sugars 4.6g | ||
| Protein 12.2g | 24% | |
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By: evelyn/athens
May 8, 2003
My all-time favourite salad. No other even comes close - well, maybe a spinach/bacon/egg one.
SERVES 4
Ingredients
- 3 cloves garlic
- 3 flat anchovy fillets, drained and minced
- 2 large egg yolks
- 1 tablespoon white wine vinegar
- 2 teaspoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 3/4 cup olive oil
- 2 heads romaine lettuce, torn into pieces,rinsed and spun dry
- 1/2 cup freshly-grated parmesan cheese
- 1 cup garlic-flavored croutons (recipe in my cookbook)
Directions
1
Mince and mash the garlic with the anchovies to form a paste and, in a bowl, whisk together paste, yolks, vinegar, mustard, Worcestershire Sauce, salt and lemon juice.2
Add oil in a stream, whisking, until it is emulsified.3
Toss Romaine with Parmesan and croutons in a bowl; add dressing and toss well to coat.4
Serve immediately.
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Browse similar recipes by category
- Course > Salads
- Main Ingredient > Vegetables > Greens > Lettuces
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American
- Preparation > Time to Make > < 15 mins
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Brunch
Featured Reviews for This Recipe
From: Abby Girl
On May 6, 2009
Evelyn, I made your recipe with the intent to use it in #166669. We loved the dressing. I did add about 1 tsp of capers and a bit of the caper juice, because I do love capers in this dressing. I also added a pinch of curry powder and black pepper. I ran out of white vinegar, so I used lemon juice in place. I made this with homemade crutons. Thanks for the posting...I will use this one again!
From: Lucky Chef
On Mar 30, 2009
this was a really good recipe. Very tart with the lemon juice and vinegar. I think I will use just a touch less of one next time. I will also add some pepper. All in all an excellent recipe thanks for posting
From: Nefratori
On Oct 17, 2004
I made this for a dinner party at a friends home. It was the hit of the night. The bowl was scraped clean and several people asked for the recipe. I made the dressing in the blender, used anchovy paste and served anchovies on the side
From: spatchcock
On Jan 11, 2004
Definitely five stars. Made this with Mean Chef's Fettuccine Alfredo and Tracy K's brussel sprout recipe. Really terrific--liked how many anchovy fillets were used, really perked up the flavor, and I found the addition of both vinegars to add a whole other dimension to the caesar dressing. Thanks for posting this Evelyn!
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