Caesar Salad
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 12 min.
Ready in
Calories:
395
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 337 mg | (8 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Mayonnaise
- 2 tsps Dijon mustard
- 2 garlic cloves (pressed)
- ¼ cup freshly squeezed lemon juice
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup extra virgin olive oil
- ½ cup grated Parmesan (plus additional for finishing)
- 2 Romaine lettuce (outer leaves discarded, sliced in half lengthwise)
Preparation steps
1.
Preheat grill to medium-low.
2.
Place mayonnaise, mustard, garlic, lemon juice, salt, and pepper into into the bowl of a food processor. Process until well incorporated and smooth.
3.
With the food processor on, slowly pour in the olive oil. Continue to process until thick and creamy.
4.
Add the Parmesan cheese and pulse just a few times to combine. Set aside.
5.
Lightly brush the cut sides of the romaine with olive oil. Place on the grill, cut side down. Cook for 2 minutes; remove from heat to a large serving plate.
6.
Brush the grilled romaine with the Caesar dressing to preference and sprinkle with freshly grated Parmesan over the tops. Serve with grilled slices of baguette on the side.
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