Salad
🌍 Public
🥜 Allergy aware
Caesar Salad
Crisp romaine lettuce with crunchy croutons, Parmesan, and creamy Caesar dressing.
🥜 Allergies considered in this recipe:
🥚 Ei🥛 Kuhmilch🌾 Gluten🐟 Fisch
Source / link: Amerikanische Küche (US-Restaurantklassiker)
Ingredients
Amounts adjust automatically.
| 2 Köpfe | Romaine lettuce |
| 150 g | White bread (egg-free) |
| 80 g | Parmesan (soy-free: Bedda) |
| 2 Stück | Egg yolk (or vegan mayo) |
| 80 ml | Olive oil |
| 2 EL | Lemon juice |
| 1 Stück | Garlic clove |
| 4 Stück | Anchovy fillets (optional) |
| 1 TL | Mustard |
Preparation
- 1Preheat the oven to 180 °C. Cut the white bread into cubes, drizzle with a little olive oil, and toast for about 8–10 minutes until golden brown.
- 2Whisk together the egg yolk, lemon juice, mustard, and garlic, then slowly emulsify the oil while stirring to create a creamy sauce.
- 3Finely chop the anchovies and stir them in.
- 4Wash the romaine lettuce, spin it dry, and tear it into large pieces.
- 5Toss the lettuce with the dressing, top with croutons and shaved Parmesan, and serve immediately.
Notes & tips
Note: Contains egg (dressing) + cow's milk (Parmesan). Dressing without egg: Vegan mayo + anchovies (fish) or without. Soy-free Parmesan: Bedda. Check croutons gluten.
Nutrition
estimated per serving- Calories
- 369 kcal
- Protein
- 13 g
- Fat
- 33 g
- Carbs
- 7 g
– = ingredient not in nutrition database (estimate incomplete)