Mary's Caesar Salad Recipe

5 1 1
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Mary's Caesar Salad Recipe

Read Reviews
5 1 1
Publisher Photo
Whenever I entertain, this appears on my table...it never fails to win me rave reviews. Most folks seem to prefer this sweeter version to traditional Caesar salad.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 hard-boiled large egg
  • 2 to 4 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 3 tablespoons red wine vinegar
  • 1 to 3 teaspoons sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil
  • 1 large bunch romaine, torn
  • 3/4 cup Caesar-flavored salad croutons
  • 1/4 cup grated Parmesan cheese
  • 1 can (2 ounces) anchovy fillets, optional

Directions

Place the first 10 ingredients in a blender or food processor; process until egg is chopped. Add oil and blend until smooth.
In a large bowl, toss romaine, croutons and Parmesan cheese. Add dressing; toss to coat. Top with anchovies if desired. Yield: 10 servings.
Originally published as Mary's Caesar Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p65

Nutritional Facts

3/4 cup: 157 calories, 15g fat (2g saturated fat), 24mg cholesterol, 222mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 1 hard-boiled large egg
  • 2 to 4 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 3 tablespoons red wine vinegar
  • 1 to 3 teaspoons sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil
  • 1 large bunch romaine, torn
  • 3/4 cup Caesar-flavored salad croutons
  • 1/4 cup grated Parmesan cheese
  • 1 can (2 ounces) anchovy fillets, optional
  1. Place the first 10 ingredients in a blender or food processor; process until egg is chopped. Add oil and blend until smooth.
  2. In a large bowl, toss romaine, croutons and Parmesan cheese. Add dressing; toss to coat. Top with anchovies if desired. Yield: 10 servings.
Originally published as Mary's Caesar Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p65

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lurky27 User ID: 1251896 202217
Reviewed Jun. 20, 2011

"Yum! Great for company with an Italian dinner! We used the anchovies for sure!

~ Theresa"

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