Nutritional Info

Nutrition Facts

Serving Size 1 (277g)

Calories 403
Calories from Fat 161 (40%)
Amount Per Serving %DIV
Total Fat 17.9g 28%
Saturated Fat 4.9g 25%
Monounsaturated Fat 10.9g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 38.4mg 13%
Sodium 268.3mg 12%
Potassium 291.8mg 6%
Total Carbohydrate 56.8g 19%
Dietary Fiber 3.5g 14%
Sugars 47g
Protein 6g 12%

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Recipe Description
Caesar Salad is said to have been created in 1924 by Caesar Cardini, an Italian chef and restaurant owner. Countless variations of the classic dish are served today, but this one, made with the traditional coddled egg dressing, is a close adaptation of the original.
Prep time
20 min
Cook time
6 min
Ready In
26 min


Serves Tool

Serves To:USMetric
1/3 Cup(c)  olive oil
1 Cup(c)  croutons
3 Quart(q)  romaine lettuce, broken into bite sized pieces, rinsed, and crisped
1   egg
4 Can(cn)  anchovy fillets, drained and chopped
1/4 Cup(c)  parmesan cheese, grated
1 Pinch(pn)  salt, to taste
2 Tablespoon(T)  lemon juice
1 Pinch(pn)  pepper, to taste
1 Clove(clv)  small garlic, minced or pressed


In a small bowl, combine garlic and oil. If time permits, let mixture stand for several hours. Heat 2 tablespoons the garlic-flavored oil in a wide frying pan over medium heat. Add croutons and cook, stirring often, until browned. Set aside. Place lettuce in a serving bowl. Pour remaining garlic oil over lettuce and toss until leaves are thoroughly coated. Bring a small pan of water to a boil over high heat. Add egg and boil for 1 minute. Remove and break into salad. Drizzle lemon juice over all and toss to coat evenly. Add anchovies, cheese and croutons. Toss gently. Season to taste with salt and pepper.

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