Caesar Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 13.65 g | (14 %) | ||
| Fat | 31.34 g | (27 %) | ||
| Carbohydrates | 16.77 g | (11 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 3.37 g | (11 %) |
| Vitamin A | 686.42 mg | (85,803 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.35 mg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 4.66 mg | (39 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 47.15 μg | (16 %) | ||
| Pantothenic acid | 0.52 mg | (9 %) | ||
| Biotin | 5.38 μg | (12 %) | ||
| Vitamin B₁₂ | 0.39 μg | (13 %) | ||
| Vitamin C | 38.4 mg | (40 %) | ||
| Potassium | 359.84 mg | (9 %) | ||
| Calcium | 348.15 mg | (35 %) | ||
| Magnesium | 42.06 mg | (14 %) | ||
| Iron | 5.79 mg | (39 %) | ||
| Iodine | 6.39 μg | (3 %) | ||
| Zinc | 1.44 mg | (18 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Cholesterol | 71.01 mg |
Ingredients
- Ingredients
- 2 slices Toast
- 100 milliliters olive oil
- 1 handful parsley
- 1 handful Dill
- 300 grams Lettuce (such as Romana)
- 100 grams Radicchio
- 250 grams Cherry tomatoes
- 1 garlic clove
- 1 tsp lemon juice
- ½ tsp sharp Mustard
- 1 tsp Worcestershire sauce
- 1 egg yolk
- 1 Anchovy fillet
- salt
- peppers
- 1 pinch sugar
- 80 grams planed Parmesan
- 20 caperberry
Preparation steps
Remove the crust from the bread. Dice and fry in 2 tablespoons of hot oil for 2-3 minutes until golden brown and crispy. Drain on paper towels.
Rinse the parsley and dill, shake dry, pluck and coarsely chop. Rinse the lettuce and radicchio and spin dry. Cut the radicchio into strips and mix with the herbs. Rinse and halve the tomatoes.
For the dressing, peel the garlic and mix with the lemon juice, mustard, Worcestershire sauce, egg yolk and anchovy. Puree with the remaining oil in a blender until thick. Season with salt, pepper and sugar. If necessary, dilute with a little water. Mix the lettuce and dressing and arrange on plates. Distribute the tomatoes and parmesan between the plates. Add the herbal radicchio mixture and garnish with capers. Sprinkle with croutons and serve.
