Caesar Salad, Veg Caesar Salad
by Tarla Dalal
Believed to have been first created in Mexico by an Italian restaurateur named Caesar Cardini, the Caesar Salad is an international favourite.
Made of lettuce, cheese and bread croutons, this salad derives its rich flavour from a creamy dressing of mayonnaise, olive oil, sauces and spices. Since both croutons and lettuce have delicate textures, the Caesar Salad must be made just before serving.
It is often mixed at the tableside, to retain the crispness of the lettuce and the croutons as much as possible.
Caesar Salad, Veg Caesar Salad recipe - How to make Caesar Salad, Veg Caesar Salad
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
3 cups iceberg lettuce , torn into pieces
1/4 cup processed cheese cubes
2 cups bread croutons
To Be Mixed Into A Dressing
1/2 cup mayonnaise
2 tsp finely chopped garlic (lehsun)
1 tsp worcestershire sauce
1/2 tsp mustard (rai / sarson) paste
1/4 cup olive oil
1 tsp lemon juice
salt and to taste
- Method
- Combine all the ingredients along with the dressing in a deep bowl and toss well.
- Serve immediately.
| Energy | 589 cal |
| Protein | 5.5 g |
| Carbohydrates | 26.3 g |
| Fiber | 0.4 g |
| Fat | 53.3 g |
| Cholesterol | 9.5 mg |
| Vitamin A | 1678.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 7.2 mg |
| Folic Acid | 26.3 mcg |
| Calcium | 114.6 mg |
| Iron | 1.9 mg |
| Magnesium | 18.7 mg |
| Phosphorus | 67.6 mg |
| Sodium | 442.7 mg |
| Potassium | 34.4 mg |
| Zinc | 0.1 mg |