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Caesar Salad with Crouton Collars Recipe

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Caesar Salad with Crouton Collars
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Ingredients
15
Count
Nutrition
609
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Using your fingers, pluck the doughy section of bread away from the crust leaving a 1/4-inch thick collar of crust. Place the crusty collars in a large bowl and drizzle with olive oil. Toss and squish the bread like a sponge until the oil is evenly absorbed.
  3. Place the oil-soaked crusty collars on a baking sheet, standing up so that the hot air can circulate through the O , and bake for approximately 20 minutes, or until collars are crispy and golden brown.
  4. Place the egg, in its shell, in boiling water for 40 seconds. Remove, run under cold water for 15 seconds to stop the cooking process, then use as directed.
  5. To make caesar salad dressing, add salt and pepper to the salad bowl (this creates a sandpaper-like base that will make the next steps easier). Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies, and once again use the back of the spoon to grind it into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 at a time. Make sure that each ingredient is blended into a smooth paste with the previous ingredients before proceeding.
  6. Add the oil and vinegar. Blend well.
  7. To serve, stand lettuce leaves upright in crouton collars. Drizzle 2 tablespoons of dressing overtop each serving, then sprinkle liberally with Parmigiano-Reggiano.
  8. Note: If you don't have a rough wooden salad bowl, the dressing can be made (with some sacrifice) in a blender. Add the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire and vinegar. Puree. Then add the oil and pulse a few times. Add the yolk and pulse a couple more times—just enough to blend it without causing the dressing to turn mayonnaisey.
  9. 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 609.31 Kcal (2551 kJ)
Calories from fat 460.94 Kcal
% Daily Value*
Total Fat 51.22g 79%
Cholesterol 68.28mg 23%
Sodium 489.9mg 20%
Potassium 854.59mg 18%
Total Carbs 20.61g 7%
Sugars 3.98g 16%
Dietary Fiber 6.86g 27%
Protein 16.82g 34%
Vitamin C 15.9mg 27%
Iron 4.3mg 24%
Calcium 129.8mg 13%
Amount Per 100 g
Calories 142.41 Kcal (596 kJ)
Calories from fat 107.73 Kcal
% Daily Value*
Total Fat 11.97g 79%
Cholesterol 15.96mg 23%
Sodium 114.5mg 20%
Potassium 199.73mg 18%
Total Carbs 4.82g 7%
Sugars 0.93g 16%
Dietary Fiber 1.6g 27%
Protein 3.93g 34%
Vitamin C 3.7mg 27%
Iron 1mg 24%
Calcium 30.3mg 13%

* 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

  • 15.7
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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