Caesar Salad
Recipe courtesy of Betty Crocker 10th Edition Cookbook
Servings: Serves 6
  • 1 clove garlic , cut in half
  • 8 anchovy fillets, cut up*
  • 1/3 cup olive or vegetable oil
  • 3 Tbsp. lemon juice
  • 1 tsp. Worcestershiresauce
  • 1/4 tsp. salt
  • 1/4 tsp. ground mustard
  • Freshly ground pepper
  • 1 large or 2 small bunches romaine , torn into bite-size pieces (10 cups)
  • 1 cup garlic-flavored croutons
  • 1/3 cup grated Parmesan cheese
  • Directions
    Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl if desired.

    In salad bowl, mix anchovies, oil, lemon juice, Worcestershire sauce, salt, mustard and pepper.

    Add romaine, tossing until coated. Sprinkle with croutons and cheese; toss. Serve immediately.

    Prep time: 15 Minutes

    *2 teaspoons anchovy paste can be substituted for the anchovy fillets.

    Chicken Caesar Salad: Broil or grill 6 boneless skinless chicken breast halves, slice diagonally and arrange on salads. Serve chicken warm or chilled.

    Shrimp Caesar Salad: Broil or grill 1 pound peeled deveined large shrimp; arrange on salads. Serve shrimp warm or chilled.
    Nutritional Information
    1 Serving (about 1 3/4 cups): Calories 190 (calories from fat 140); total fat 16g (saturated fat 3g); cholesterol 10mg; sodium 500mg; total carbohydrate 7g (dietary fiber 2g); protein 6g
    % Daily Value: Vitamin A 40%; Vitamin C 40%; Calcium 15%; Iron 10%
    Exchanges: 1 1/2 Vegetable, 1/2 High-Fat Meat, 2 1/2 Fat
    Carbohydrate choices: 1/2


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