I love Caesar salad and this one is so simple.
- Carbohydrate 12.0758222219282 g
- Cholesterol 0 mg
- Fat 7.80443333333333 g
- Fiber 3.27784154009819 g
- Protein 2.66488666666667 g
- Saturated Fat 1.12669666666667 g
- Serving Size 1 1 Serving (147g)
- Sodium 84.6719722074133 mg
- Sugar 8.79798068182997 g
- Trans Fat 0.368081666666666 g
- Calories 124 calories
Step-by-step
- Place letttuce in a large salad bowl.
- Combine the next 6 ingredients in a blender; process until smooth.
- Pour over lettuce and toss.
- Squeeze lemon juice over lettuce.
- Sprinkle with pepper, parmesan cheese and croutons.
Emulsifying a vinaigrette requires precise mechanics when working with small volumes of liquid. A standard blender container often leaves small amounts of garlic and dry mustard trapped beneath the blades, failing to create a stable suspension with the oil. Scaling this recipe down further risks leaving the blades spinning in empty air, while doubling the quantity ensures the vortex captures every particle of garlic.
Pureed garlic releases allicin rapidly upon cell rupture. Blending the garlic directly with red wine vinegar, Worcestershire sauce, salt, and dry mustard creates an acidic base that stabilizes the emulsion before the fat is introduced. Pour the olive oil in a thin, steady stream while the blades run at high speed. This mechanical shearing forces oil droplets to disperse evenly throughout the aqueous phase, preventing immediate separation.
Raw greens demand careful timing. Romaine lettuce wilts within twenty minutes of dressing contact due to osmotic pressure pulling moisture out of the leaf cells. Dress only the portion intended for immediate consumption. Store unwashed, whole romaine heads in a perforated plastic bag in the refrigerator crisper drawer for up to five days. Wash and dry the leaves using a salad spinner immediately before serving to ensure proper dressing adhesion.
