Julia's Caesar Salad Recipe

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Julia's Caesar Salad
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Ingredients
10
Count
Nutrition
199
Calories
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Ingredients:

Directions:

  1. Preparing the salad components: You will probably need 2 large heads of romaine for 3 people — or use a commercially prepared package of romaine hearts, if they appear fresh and fine. From a large head remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length — you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads — fortunately, romaine keeps reasonably well under refrigeration.
  2. To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purée.
  3. Scrape the purée into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the purée though a small sieve into a pan before adding the extra croutons. Discard the bits of garlic.)
  4. To coddle the egg, bring a small saucepan of water to a simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer for exactly 1 minute.
  5. Mixing and serving the Caesar: Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing.
  6. Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them towards you, so they tumble over like a wave. Sprinkle them with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire, and toss again. Taste for seasoning, and add more, if needed.
  7. Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.
  8. Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.
  9. Julia and Jacques Cooking at Home Alfred A. Knopf
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 198.94 Kcal (833 kJ)
Calories from fat 99.09 Kcal
% Daily Value*
Total Fat 11.01g 17%
Cholesterol 97.4mg 32%
Sodium 657.11mg 27%
Potassium 105.39mg 2%
Total Carbs 16.65g 6%
Sugars 2.93g 12%
Dietary Fiber 1.65g 7%
Protein 7.33g 15%
Vitamin C 15.8mg 26%
Iron 1.5mg 8%
Calcium 91.1mg 9%
Amount Per 100 g
Calories 188.61 Kcal (790 kJ)
Calories from fat 93.95 Kcal
% Daily Value*
Total Fat 10.44g 17%
Cholesterol 92.34mg 32%
Sodium 623.01mg 27%
Potassium 99.91mg 2%
Total Carbs 15.79g 6%
Sugars 2.78g 12%
Dietary Fiber 1.56g 7%
Protein 6.95g 15%
Vitamin C 15mg 26%
Iron 1.4mg 8%
Calcium 86.4mg 9%

* 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

  • 4.6
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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