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Ingredientes
- 1/2 loaf Sourdough bread, with crust, diced for croutons (or possibly hearty French or possibly Italian bread)
- 2 med Romaine lettuce heads
- 1/2 c. Freshly-grated Parmesan cheese CAESAR SALAD DRESSING
- 5 x Anchovies
- 1 tsp Cracked black peppercorns
- 1/2 c. Extra virgin extra virgin olive oil
- 1 x Egg
- 3 Tbsp. Red wine vinegar
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. Pureed garlic
- 2 tsp Dry mustard
- 1 tsp Celery salt
- 3 dsh Tabasco sauce
- 3 dsh Worcestershire sauce
Direcciones
- Combine anchovies, black pepper, and extra virgin olive oil in a blender. Puree about 5 min till very smooth. Measure and reserve one third c. for use with croutons. Bring a small saucepan of water to a boil.
- Place a refrigerated egg on a slotted spoon and into boiling water.
- Cook 1 1/2 min, remove, and reserve. Place remaining dressing ingredients in a large bowl and whisk in anchovy mix. Crack open egg and spoon (including the parts which are uncooked) into mix.
- Whisk till well combined. The dressing may be refrigerated at this stage. Combine reserved anchovy mix with diced bread in a bowl and toss to coat. Heat a dry cast iron skillet over medium high and cook croutons, stirring constantly, till golden brown and crisp. Wash and dry lettuce and break into bite-sized pcs. Place in a salad bowl along with dressing and grated Parmesan cheese and toss well. Add in toasted croutons, toss again, and serve.
- servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 448g | |
| Calories 1198 | |
| Calories from Fat 1009 | 84% |
| Total Fat 114.12g | 143% |
| Saturated Fat 16.57g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 544mg | 23% |
| Potassium 876mg | 25% |
| Total Carbs 34.96g | 9% |
| Dietary Fiber 6.8g | 23% |
| Sugars 6.41g | 4% |
| Protein 13.21g | 21% |
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