Los Angeles & Tijuana Caesar Salad
Description
This French salad features Anchovy Filets, Milk, Olive Oil, Garlic, left whole. It delivers aromatic, well-seasoned taste. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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cut into 1/2" cubes) 1 x Egg 1 x Head of Romaine Lettuce 1 x Juice from Small Lemon Salt and Pepper 4 tb Parmesan Cheese, grated 1)
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Soak the anchovies in the milk for 15 minutes.
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Rinse and pat dry on paper towels.
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Chop roughly.
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Cook the egg for 1 minute.
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Crush the garlic and leave in the oil for about 30 minutes.
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Heat all but 6 tb of the oil in a frying pan until hot.
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Fry the cubes of bread until golden brown, stirring constantly with a metal spoon for even browning.
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Drain on paper towels.
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Break the cooked egg into a bowl and beat well with the lemon juice, salt and pepper.
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Toss the lettuce with the remaining garlic oil and anchovies.
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Add the egg mixture and toss to coat well.
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Place in a clean serving bowl and sprinkle over the croutons and parmesan cheese.
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Serve at room temperature.
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of Peggy and Bruce Travers Cyberealm BBS Watertown NY 315-786-1120
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 839.9kcal
- % Daily Value *
- Total Fat 63.5g98%
- Saturated Fat 9.1g46%
- Cholesterol 0.3mg1%
- Sodium 501.2mg21%
- Total Carbohydrate 58.0g20%
- Dietary Fiber 3.2g13%
- Sugars 6.0g
- Protein 11.1g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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