Caesar Salad

1 fave
More from this source
What Katie Ate
Nutrition per serving    (USDA % daily values)
CAL
733
FAT
205%
CHOL
80%
SOD
36%

Comments

Add a comment

Ingredients for 4 servings

2 free-range egg yolks

1 cup (250ml) extra light olive oil* (see note)

1/2 teaspoon salt

2 heaped teaspoons dijon mustard

2 tablespoons red wine vinegar

Juice 1/2 lemon

5 anchovy fillets

3 tablespoons finely grated parmesan

Freshly ground black pepper Extras 2 large (200-250g), free-range, (organic if possible), chicken skinless breasts

2 tablespoons sesame seeds

2 baby romaine lettuce, washed and dried

Olive oil for cooking

Salt and freshly ground black pepper

Extra grated parmesan for serving

4 x lemon wedges

You might also like

Kale Caesar Salad
The Family Dinner
Ashley's Sun-Dried Tomato Caesar Salad
Cookie and Kate
Grilled Kale Caesar Salad
Sunset
Chicken Caesar Salad
smitten kitchen
Lobster Caesar Salad
Framed Cooks
Grilled Caesar Salad
Framed Cooks
Caesar Salad With Blackened Salmon Recipe
Food Republic
Parmesan Crusted Tilapia Caesar Salad For Spring
The Naptime Chef
Caesar Salad
Rachael Ray
Basil Caesar Salad
Epicurious