Safe Caesar Salad
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3large cloves garlic, crushed
- ¾cup extra-virgin olive oil
- 3thick slices stale white bread
- 2medium-size heads romaine lettuce
- Salt and freshly ground black pepper to taste
- 1teaspoon Worcestershire sauce
- ⅓cup fresh lemon juice
- 2tablespoons commercial mayonnaise or liquid egg product (see note) (optional)
- 6flat anchovies, drained and cut in small pieces (optional)
- ½cup freshly grated imported Italian Parmesan cheese
Nutritional analysis per serving (6 servings)
388 calories; 32 grams fat; 6 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 11 grams protein; 673 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Early in the day, mix garlic and oil together and set aside, covered, at room temperature. Garlic and oil should be allowed to marinate at least 8 hours and can be left to marinate up to 4 days in the refrigerator.
- Step 2
Preheat oven (or toaster oven) to 300 degrees. Remove crusts from bread and cut bread into ¾-inch cubes. Remove garlic from oil, toss bread cubes with 4 tablespoons of the oil, spread them on a baking sheet and allow them to toast about 20 minutes until they are golden brown, turning them so that they toast evenly. Remove from oven and allow to cool briefly.
- Step 3
Remove heavy outer leaves and cores of the heads of lettuce. Tear remaining leaves in 2-inch pieces. Place them in a salad bowl and season to taste with salt and pepper. Toss with the remaining garlic-flavored oil.
- Step 4
Mix Worcestershire sauce with lemon juice and, if using, the mayonnaise or egg substitute. Pour over the lettuce, and toss. Add croutons and, if using, the anchovies. Toss again. Sprinkle with grated cheese and serve.
- Simply Eggs, which contains real egg yolks, is the best of the pasteurized egg products. Among the egg substitutes made without egg yolks, Better n' Eggs and Healthy Choice are made without artificial flavoring or coloring.
Private Notes
Comments
A variation on this--using pretty much the same proportions, but with anchovy paste in the dressing instead of cut-up
anchovies in the salad itself--was sent to me by a friend about 20 yrs ago. She also varied it by coarsely shredding Parmesan, topping olive-oil-sautéed croutons with it, and giving them 5' under broiler before tossing with the salad.
I had the original of this recipe cut out from the actual paper and in my recipe box for 20+ years and it was a family staple (judging by the oil stains) and then my daughter borrowed it and lost it. So thrilled to find it again.
If you don’t have eight hours to soak the garlic in the oil, simply heat the olive oil in a pan and add the smashed garlic cloves and sauté until golden, turn off the heat and let it sit until cooled.
A variation on this--using pretty much the same proportions, but with anchovy paste in the dressing instead of cut-up
anchovies in the salad itself--was sent to me by a friend about 20 yrs ago. She also varied it by coarsely shredding Parmesan, topping olive-oil-sautéed croutons with it, and giving them 5' under broiler before tossing with the salad.
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