Eggless Caesar Salad
If you want to add more pescatarian recipes to your recipe box, Eggless Caesar Salad might be a recipe you should try. For 83 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains roughly 6g of protein, 20g of fat, and a total of 227 calories. This recipe is liked by 13 foodies and cooks. It is brought to you by Foodnetwork. A couple people really liked this American dish. A mixture of parmesan, dijon mustard, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It works best as a side dish, and is done in roughly 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 33%, which is rather bad. If you like this recipe, you might also like recipes such as Eggless Vegan Caesar Salad Dressing, Eggless Caesar Salad With Smoked Black Pepper Chicken, and Eggless Caesar Dressing.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
3 or 4 anchovy fillets
2 tablespoons Dijon mustard
3 garlic cloves
2 lemons, juiced
Kosher salt
Extra-virgin olive oil
1 cup grated Parmesan, plus a block for shaving
2 hearts romaine lettuce
3 to 4 slices day old rustic Italian bread, cut into 1/2-inch dice
Equipment:
food processor
bowl
frying pan
Cooking instruction summary:
In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. As the machine is running, drizzle in 1/2 to 3/4 cup olive oil. Let the machine run for another 15 seconds after the oil has incorporated. Season, to taste, with salt. Coat a large saute pan generously with olive oil. Smash 2 garlic cloves and add them to the pan over medium heat. When the garlic cloves have become golden and are very aromatic remove them and discard, they have fulfilled their garlic destiny. Stir in the bread cubes, season with salt, to taste, and saute them until they have absorbed all of the oil and are crispy, but still slightly pliable. Break apart the lettuce leaves. Swish them in cool water, then pat them dry. In a large bowl toss the leaves with the dressing. Arrange the leaves on serving plates and sprinkle with the garlic croutons. Shave some Parmesan over the salads and serve.
Step by step:
1. In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. As the machine is running, drizzle in 1/2 to 3/4 cup olive oil.
2. Let the machine run for another 15 seconds after the oil has incorporated. Season, to taste, with salt.
3. Coat a large saute pan generously with olive oil. Smash 2 garlic cloves and add them to the pan over medium heat. When the garlic cloves have become golden and are very aromatic remove them and discard, they have fulfilled their garlic destiny. Stir in the bread cubes, season with salt, to taste, and saute them until they have absorbed all of the oil and are crispy, but still slightly pliable.
4. Break apart the lettuce leaves. Swish them in cool water, then pat them dry. In a large bowl toss the leaves with the dressing. Arrange the leaves on serving plates and sprinkle with the garlic croutons. Shave some Parmesan over the salads and serve.
Nutrition Information:
covered percent of daily need
