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 Secret to perfect ceasar is not to drench it in dressing |
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Ingredientes
- 1 clove garlic, smashed with a pinch of salt and a little olive oil
- 1 anchovy fillet
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 2 lemons, juiced
- 2 tablespoons water
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan, plus extra for garnish
- Freshly ground black pepper
- 2 heads romaine lettuce
- Crutons
Direcciones
- Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
- Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 284 | |
| Calories from Fat 262 | 92% |
| Total Fat 29.61g | 37% |
| Saturated Fat 5.27g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 193mg | 8% |
| Potassium 45mg | 1% |
| Total Carbs 2.24g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.53g | 0% |
| Protein 3.73g | 6% |
