Caesar Salad III Recipe - Allrecipes.com
Caesar Salad III Recipe
  • READY IN 15 mins

Caesar Salad III

Recipe by  

"A low-cholesterol Caesar salad that uses liquid egg replacement rather than actual eggs."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  1. Wash the lettuce and dry the leaves well. Tear into 1 to 2 inch pieces, and transfer to a salad bowl.
  2. Using a food processor puree or pulverize the garlic. Add the lemon juice, mustard, anchovies, oil, liquid egg, pepper, parmesan cheese, and vinegar and mix well. Just before serving, toss the romaine lettuce with the dressing and top with croutons.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2003

Quick to prepare and very tasty. The dressing has a very appetizing flavor also.

 
Most Helpful Critical Review
Jan 22, 2003

I really wish I would have checked the reviews before making this one. It tasted too vinegary and we ended up having to throw the whole thing out. Yuck.

 
Jan 22, 2003

Hmm...maybe it was me and my anchovies, but this was overwhelmingly salty and not thoroughly enjoyable.

 
May 06, 2006

I made this last night and cut the recipe for 2. The only change I made was to poach an egg and add to other ingredients. It was delicious! Thanks Jessica.

 
Mar 14, 2013

I make homemade Caesars at least twice a week and eat it whenever I go out. When I saw this recipe, I figured I would give it a shot. I didn't have the vinegar but tried the ground mustard and egg sub. Everything else is how I usually make it except I add 2 tsp of worcestercire (there are 2 listings for lemon juice in this recipe and I am wondering if one of them is for that....). The ground mustard (not the same as jarred mustard, taste it!) flavor gave it a kick that wasn't bad. The only problem I had was that I usually poach an egg for 45 seconds in boiling water rather than using the egg sub. The poached egg yolk, even over a regular uncooked egg yolk, gives a creamy consistency I couldn't get with the substitute. I whisked for several minutes (usually the longer you whisk, the creamier it gets) and could not get the consistency I wanted. Also, an entire 2oz can of anchovies is a crazy amount. If you really want to use all that, rinse it first or it will be terribly salty. Typically I use a tsp of anchovy paste, which blends better, then a few finely chopped anchovies mixed in with a couple more layered on top if people want them. Anyway, skip the egg sub and just use the single POACHED egg yolk. It makes a whole different dressing and flavor. Then add more of the various ingredients to taste. BTW don't forget the homemade garlic croutons! (See photo). A really good Caesar is well worth learning to make. I learned a lot here. Thanks for posting!

 
Mar 10, 2008

Not your traditional dressing, very salty and very bland at the same time

 
Feb 09, 2012

Yum

 
May 21, 2013

This is a really good recipe. I think you could coddle the egg if you don't have egg substitute. Also, I use a little less anchovy because they can be really salty but delicious.

 

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Nutrition

  • Calories
  • 89 kcal
  • 4%
  • Carbohydrates
  • 4.4 g
  • 1%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 486 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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