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Ингредиенты
- 1 Tbsp. extra virgin olive oil (15 mL)
- 1/2 tsp chopped garlic (2 mL)
- 1 c. bread, cut in 1/2-inch (12 mm) cubes (250 mL)
- 3 x hearts of romaine lettuce
- 1/2 c. Caesar Dressing, recipe follows (125 mL)
- 1/2 c. haved Parmesan cheese (125 mL) Caesar Dressing
- 3 x anchovy fillets, finely minced
- 1 Tbsp. finely minced capers (15 mL)
- 1 Tbsp. Dijon mustard (15 mL)
- 1 x egg yolk
- 1 tsp chopped garlic (5 mL)
- 3/4 c. vegetable oil (175 mL)
- 1 Tbsp. red wine vinegar (15 mL)
- 1 Tbsp. lemon juice (15 mL)
- 1/4 c. 35% cream (175 mL) Kosher salt
Инструкции
- In a large skillet heat the extra virgin olive oil.
- Add in the garlic and bread cubes, tossing well to coat in the oil.
- Toast in the skillet for 7 min till golden brown.
- Tear the romaine hearts into bite-size pcs.
- Toss with the Caesar Dressing, making sure to coat all the leaves generously.
- Garnish with shaved Parmesan and the garlic croutons.
- Caesar Dressing:In a bowl mix together the anchovy fillets, capers, mustard, egg yolk and garlic.
- While whisking, vigorously add in the vegetable oil in a slow, steady stream.
- Whisk in the red wine vinegar and lemon juice.
- Stir in the heavy cream and season to taste with the salt.
- Will keep for several days stored in the refrigerator in an airtight container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 418 | |
| Calories from Fat 308 | 74% |
| Total Fat 34.79g | 43% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 0.7g | |
| Cholesterol 27mg | 9% |
| Sodium 485mg | 20% |
| Potassium 74mg | 2% |
| Total Carbs 23.57g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.07g | 3% |
| Protein 4.27g | 7% |
