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Ingredientes
- 1 head of Romaine lettuce
- 1 can Anchovy filets
- 1 Tbsp. Fresh grnd black pepper
- 4 x Cloves garlic
- 1 x Egg yolk-use extra large egg
- 1 Tbsp. Prepared warm mustard
- 3 dsh Tabasco sauce
- 1 Tbsp. Worcestershire sauce
- 3/4 c. Extra virgin olive oil Red wine vinegar Lemon Fresh grated Parmesan cheese Croutons
- 1/2 lb Bacon
Direcciones
- 1. Cook the bacon till very crisp. Set aside and allow to drain on paper towels.
- 2. Place egg in a glass of hot water and set aside till it reaches room temperature (10-15 min).
- 3. Crush the garlic in a large wooden bowl. Add in the anchovies and crush into a pulpy mass. Mix with black pepper.
- 4. Add in mustard, worcestershire sauce and tabasco. Separate the egg, keeping the yolk. If you cannot find any extra large Large eggs then 2 small Large eggs is fine.
- Stir in each of these ingredients thoroughly as you add in each one.
- 5. SLOWLY add in the oil from the anchovy tin, using a french whisk to mix.
- 6. SLOWLY add in extra virgin olive oil, rapidly whipping till you get a thick paste. You may have to vary the amount of oil to achieve this (at least 3/4 c.).
- 7. Squeeze in some red wine vinegar to taste. Once around the bowl is usually sufficient.
- 8. Squeeze in one lemon for the juice, again to taste.
- 9. Just before serving, add in the lettuce, croutons, crushed bacon and parmesan cheese. Toss Thoroughly.
- The trick to this is the dressing should be quite thick before adding the red wine vinegar and lemon juice.
- You may want to add in more garlic, tabasco, worcestershire, mustard depending on how spicy you like your Caesar Salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 655 | |
| Calories from Fat 600 | 92% |
| Total Fat 67.36g | 84% |
| Saturated Fat 14.37g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 977mg | 41% |
| Potassium 254mg | 7% |
| Total Carbs 3.35g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.51g | 0% |
| Protein 10.36g | 17% |
