One of my fondest childhood memories is going to dinner at our family’s favorite restaurant. I always ordered Caesar Salad – the waiter would prepare it at our table-side and I thought that was the coolest thing ever! This is still my favorite salad to this day.
Total Time
20min
4.0
1 Rating
Author: Wok & Skillet
Servings:
4
Ingredients
•
2
cups
French Bread
•
1/2
stick
Butter
, melted
•
4
Tbsp
Parmesan Cheese
, grated
•
1
clove
Garlic
, minced
•
1
tsp
Anchovy Paste
•
2
Tbsp
Sherry Vinegar
or Garlic vinegar
•
1
Eggland's Best Classic Egg
, separated
•
1
Tbsp
Dijon Mustard
•
4
Tbsp
Canola Oil
•
1
head
Romaine Lettuce
, cut
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Parmesan Cheese
, shaved
•
1
dash
Ground Black Pepper
Cooking Instructions
1.
For croutons, preheat oven to 400 degrees F (200 degrees C).
2.
Toss the French Bread (2 cups) in Butter (1/2 stick) and add Salt (to taste) and Ground Black Pepper (to taste). Transfer to a cookie sheet and bake for 9 minutes.
Whisk all these ingredients together, slowly stream in the Canola Oil (4 Tbsp) and continue whisking until you get the consistency that you like. I tend to like the dressing super thick so I don't use much oil.
5.
Toss in Romaine Lettuce (1 head) with the dressing. Garnish with croutons, Parmesan Cheese (to taste) and Ground Black Pepper (1 dash).
Nutrition Per Serving
CALORIES
346
FAT
29.0 g
PROTEIN
7.3 g
CARBS
14.4 g
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