
The main ingredients of the Caesar salad are: romaine lettuce, garlic vinaigrette, egg, and anchovies.
The salad's creation is attributed to an Italian restaurateur in Mexico - Cesare Cardini of Tijuana one holiday weekend in 1924. He supposedly ran short of supplies and concocted this salad from leftovers.
??? | anchovy fillets, finely chopped | ??? | |
??? | paper towels | ??? | |
??? | olive oil | ??? | |
??? | garlic, crushed | ??? | |
??? | egg yolks | ??? | |
??? | Dijon mustard | ??? | |
??? | wine vinegar | ??? | |
??? | Tabasco sauce | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? | |
??? | bacon, chopped | ??? | |
??? | Romaine lettuce, torn into bite-size pieces | ??? |
Make the dressing:
Dress the salad:
per 1 serving (170 g)
Amount % Daily Value |
Calories 200 |
Fat 18 g 28 % |
Saturated
3.3 g
16 % |
Cholesterol 110 mg |
Sodium 270 mg 11 % |
Carbohydrate 5 g 2 % |
Fibre 3 g 11 % |
Sugars 2 g |
Net Carbs 2 g |
Protein 6 g |
Vitamin A 103 % |
Vitamin C 53 % |
Calcium 6 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | 3 |
Due to an egg allergy, I substituted 1 Tbsp ground flax seed whisked with 3 Tbsp Hot Water.. whisk for one minute until frothy like an egg, than let it sit for about 5 minutes. Due to a mustard allergy, I used Worcestershire sauce instead. I used Grimm's Gluten-Free, Lactose-Free Back Bacon.