Summer Caesar Salad

recipe

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional Information

Calories 249
Fat 14.5 g
Satfat 3.1 g
Monofat 8.1 g
Polyfat 1.7 g
Protein 11.5 g
Carbohydrate 19.9 g
Fiber 1.5 g
Cholesterol 149 mg
Iron 2.6 mg
Sodium 595 mg
Calcium 165 mg

Ingredients

1/4 cup extra-virgin olive oil, divided
1 garlic clove, halved lengthwise and divided
5 cups (1/2-inch) cubed day-old French bread baguette (about 6 ounces)
4 large pasteurized eggs
2 tablespoons fresh lemon juice
1 teaspoon water
1/2 teaspoon Worcestershire sauce
4 canned anchovy fillets, chopped
10 cup arugula
2/3 cup fresh mint leaves, torn
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

Preparation

1. Preheat oven to 350°.

2. Heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Add 1 garlic half to pan; cook 1 minute. Add bread cubes; toss to coat. Bake at 350° for 10 minutes or until browned, stirring occasionally.

3. Place eggs in a medium saucepan. Cover with cold water to 1 inch above eggs. Remove eggs from pan; bring water to a boil. Using a spoon, gently lower eggs into boiling water. Cover saucepan, remove from heat, and let stand 6 minutes. Place eggs in a bowl of ice water, and cool completely. Gently crack eggshells, and peel over a large bowl, pouring yolks into bowl. Coarsely chop egg whites. Discard eggshells.

4. Mince remaining garlic. Add minced garlic, lemon juice, and next 3 ingredients (through anchovies) to yolks; mash with a fork to form a paste. Gradually add remaining 3 tablespoons oil, 1 tablespoon at a time, stirring well with a whisk until each addition is incorporated and mixture emulsifies and thickens slightly. Add chopped egg whites, croutons, arugula, and mint to dressing. Sprinkle evenly with pepper and salt; toss gently. Sprinkle with cheese. Serve immediately.

Note:

May 2009
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