Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
853
Calories
55g
Protein
59g
Fat
36g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 large bunch romaine lettuce, about 1 lb
- 1 large egg in shell
- 2 Cups croutons
- 14 oz (1 can)small artichoke hearts, drained and cut into quarters
- 2 California Avocados, seeded, peeled and sliced
- ½ Cup grated Parmesan cheese
- 6 anchovy filets, optional
- Dressing
- 1/3 Cups olive oil
- 3 Tbsp lemon juice
- 3 tsp Worcestershire sauce
- 1 small clove garlic, crushed
- Salt and pepper to taste
- =
Directions
1
Tear lettuce into bite-size pieces and chill. Prepare Caesar dressing.
2
Just before serving, pour enough hot water over egg to cover and let stand 1 minute; rinse under cold water. Pour Caesar dressing over lettuce in large salad bowl.
3
Break egg into middle of salad; toss lightly.
4
Add croutons, artichoke hearts, avocados, Parmesan cheese and anchovies.
5
Toss again and serve.
6
Dressing Preparation
7
Shake all ingredients together in tightly covered container.
Recipe sourced from
fandom