Caesar Salad (Michael Chiarello) Recipe

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Caesar Salad (Michael Chiarello)
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Ingredients
4
Count
Nutrition
139
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Arrange the leaves in a serving bowl with their tips up, and intersperse the pizzetta's, if desired. Sprinkle the Parmesan over all.
  2. Caesar Dressing:
  3. 2 eggs*
  4. 2 tablespoon Dijon mustard
  5. 6 to 8 anchovy fillets, minced
  6. 2 tablespoons chopped garlic
  7. 4 tablespoons balsamic vinegar
  8. 3 teaspoons fresh lemon juice
  9. Worcestershire sauce
  10. 2 cups olive oil
  11. 2 tablespoon warm water, if needed
  12. 1 cup freshly grated Parmesan
  13. Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a salad bowl. Blend with whisk and then add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops gets too thick, add the warm water and then continue until all the oil is added. Add the cheese and continue to blend.
  14. Yield: about 1 1/2 cups
  15. Pizzetta's with Olive Tapenade and Pecorino Cheese:
  16. 2 cloves garlic, minced
  17. 1 (8 to 10-ounce) jar olive paste tapenade
  18. 9 ounces store bought pizza dough
  19. 2 tablespoons fresh thyme leaves
  20. 1/4 pound Pecorino cheese, thinly sliced
  21. Salt and pepper
  22. Preheat oven to 375 degrees F.
  23. Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste.
  24. Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve.
  25. Yield: 6 servings
  26. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 139.25 Kcal (583 kJ)
Calories from fat 118.27 Kcal
% Daily Value*
Total Fat 13.14g 20%
Cholesterol 9.69mg 3%
Sodium 292.27mg 12%
Potassium 217.98mg 5%
Total Carbs 3.26g 1%
Sugars 1.52g 6%
Dietary Fiber 1.92g 8%
Protein 1.77g 4%
Vitamin C 3.4mg 6%
Iron 1.1mg 6%
Calcium 52.5mg 5%
Amount Per 100 g
Calories 128.57 Kcal (538 kJ)
Calories from fat 109.19 Kcal
% Daily Value*
Total Fat 12.13g 20%
Cholesterol 8.95mg 3%
Sodium 269.84mg 12%
Potassium 201.25mg 5%
Total Carbs 3.01g 1%
Sugars 1.41g 6%
Dietary Fiber 1.77g 8%
Protein 1.63g 4%
Vitamin C 3.1mg 6%
Iron 1mg 6%
Calcium 48.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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