Photo: Anna Pelzer
Winner of the Ultimate Blue Ribbon Caeser Salad Dressing
8 ingredients
9 steps
fandom
Estimated Nutrition (whole recipe, rough)
438
Calories
37g
Protein
29g
Fat
7g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 garlic cloves, minced
- 6 anchovy paste
- 10 tablespoons extra virgin olive oil
- 6 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- 4 tablespoons Dijon mustard
- 3 ounce egg substitute
Directions
1
Mix all except egg subs well.
2
Let stand at room temp.
3
Wash 2 large heads romaine lettuce inside leaves.
4
Spin out water and put in towel in frig to crisp.
5
Cut 9 slices of sour dough french bread and butter both sides.
6
Sprinkle garlic powder on one side and cut into bit sizes.
7
Toast garlic croutons in 300°F oven until crisp, about 25 minutes.
8
Let cool to room temp.
9
Grate a wedge of Parmesan cheese, or cut into cubes and throw into blender.
Recipe sourced from
fandom