Recipes · Mexican · Salads
Caesar Salad
One serving has 364 kcal and 11 g protein, and at least a fifth of a woman's daily need of vitamin K (206%), vitamin A (99%), folate (52%), calcium (33%), phosphorus (30%) and manganese (27%). Ready in 20 minutes.
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- Preparation: 15 min
- Cooking: 5 min
- Makes: 1 serving (234 g)
- Difficulty: Easy
- Diets: Pescatarian
- Contains: dairy, egg, fish, gluten, mustard
Ingredients
- 150 g Lettuce, romaine, raw
- 25 g Bread, white
- 18 g Parmesan cheese
- 15 g Mayonnaise
- 10 g Lemon juice
- 3 g Garlic, raw
- 3 g Worcestershire sauce
- 10 g Olive oil
- 0.3 g Black pepper
Method
- This salad was invented in Tijuana, Mexico, by the restaurateur Caesar Cardini; the classic tableside version uses a coddled or raw egg in the dressing, but this uses mayonnaise instead for food safety.
- Cube the bread and toss with a little of the olive oil, then toast in a dry pan or oven at 190 °C (375 °F) for 6-8 minutes until golden and crisp, to make croutons.
- Whisk the mayonnaise, lemon juice, crushed garlic, Worcestershire sauce and the remaining olive oil together into a smooth dressing.
- Tear the romaine into large pieces and toss with the dressing until well coated.
- Add the croutons and half the parmesan and toss again gently.
- Plate and finish with the remaining parmesan and a grind of black pepper.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 364 kcal | 17% |
| Carbohydrates | 20.4 g | |
| Water | 173 mL | |
| Fiber | 3.9 g | 13% |
| Protein | 11 g | 23% |
| Tryptophan | 0.11 g | |
| Threonine | 0.32 g | |
| Isoleucine | 0.43 g | |
| Leucine | 0.76 g | |
| Lysine | 0.71 g | |
| Methionine | 0.2 g | |
| Cystine | 0.06 g | |
| Phenylalanine | 0.46 g | |
| Tyrosine | 0.41 g | |
| Valine | 0.55 g | |
| Histidine | 0.29 g | |
| Fat | 27.1 g | |
| Monounsaturated | 11.4 g | |
| Polyunsaturated | 8.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7 g | |
| Saturated | 6.1 g | |
| Trans-Fats | 0.04 g | |
| Cholesterol | 18.5 mg | |
| Calcium | 327 mg | 33% |
| Copper | 0.13 mg | 14% |
| Iron | 2.8 mg | 15% |
| Magnesium | 38 mg | 12% |
| Manganese | 0.48 mg | 27% |
| Phosphorus | 209 mg | 30% |
| Potassium | 470 mg | 10% |
| Selenium | 11.3 µg | 20% |
| Sodium | 478 mg | |
| Zinc | 1.1 mg | 14% |
| Thiamin (vitamin B1) | 0.25 mg | 23% |
| Riboflavin (vitamin B2) | 0.23 mg | 21% |
| Niacin (vitamin B3) | 1.8 mg | 13% |
| Pantothenic acid (vitamin B5) | 0.49 mg | 10% |
| Pyridoxine (vitamin B6) | 0.19 mg | 15% |
| Folate (vitamin B9) | 208 µg | 52% |
| Cobalamin (vitamin B12) | 0.23 µg | 10% |
| Choline | 24.1 mg | 6% |
| Vitamin A | 694 µg | 99% |
| Vitamin C | 11.2 mg | 15% |
| Vitamin D (D2 + D3) | 4.5 IU | 1% |
| Vitamin E | 2.2 mg | 15% |
| Vitamin K | 185 µg | 206% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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