Caesar Salad with Parmesan Croutons

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Caesar Salad with Parmesan Croutons
total:
30 mins
Servings:
6
Caesar Salad with Parmesan Croutons

Caesar Salad with Parmesan Croutons

Ingredients

Directions

  • For dressing, in a blender combine the 3 garlic cloves, the 3 anchovy fillets, and lemon juice. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, sugar, and cooked egg yolk. Cover and blend or process until smooth. Use immediately or cover and chill up to 24 hours.

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  • To serve, rub inside of a wooden salad bowl with cut edges of halved garlic clove; discard garlic clove. Add romaine and croutons to bowl. Pour dressing over salad.; toss lightly to coat. Sprinkle Parmesan cheese over top; toss gently. Add anchovy fillets, if desired. To serve, divide salad among salad plates; sprinkle pepper over each salad.

Chicken Caesar Salad:

Prepare as above, except add 2 cups chopped cooked chicken with the romaine. Makes 6 main-dish servings. Nutrition Facts per serving:350 cal., 15 g total fat (9 g sat. fat, 0 g trans fat), 104 mg chol., 402 mg sodium, 15 g carbo., 2 g fiber, 20 g pro.Exchanges: .5 Starch, 1 Vegetable, 2.5 Very Lean Meat, 3 Fat

Nutrition Facts (Caesar Salad with Parmesan Croutons)

Per Serving:
261 calories; total fat 20g; saturated fat 8g; polyunsaturated fat 2g; monounsaturated fat 10g; cholesterol 62mg; sodium 362mg; potassium 258mg; carbohydrates 15g; fiber 2g; sugar 2g; protein 6g; trans fatty acid 0g; vitamin a 69IU; vitamin c 22mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 153mcg; vitamin b12 0mcg; calcium 121mg; iron 2mg.

Parmesan Croutons

Ingredients

Directions

  • Preheat oven to 300°F. Cut bread into 1-inch cubes (you should have about 3-1/2 cups); set aside. In a small saucepan melt butter. Remove from heat. Transfer to a large bowl. Stir in Parmesan cheese and garlic. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread cubes in a single layer in a shallow baking pan or on a baking sheet. Bake for 10 minutes; stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely; store in an airtight container for up to 24 hours.

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