3.5
4 ratings

Caesar Salad

Rusty Scupper Restaurant & Bar

Simple Caesar Salad

Romaine lettuce is a staple for some of the animals at National Aquarium and it is the foundation for our Caesar salad, which almost everyone seems to like. Caesar salad dressing was one of the first salad dressings chef Mark Miranda learned how to make in cooking class (back in middle school) and it is one he continues to make at home today.

 

Ready in
15 m
4
Servings
676
Calories Per Serving

Ingredients

For the dressing

  • 2 garlic cloves
  • 1/4 Teaspoon fresh-ground black pepper
  • 2 Teaspoons fresh-squeezed lemon juice
  • 1/4 Teaspoon salt
  • 1 Teaspoon Dijon mustard
  • 1 Teaspoon Worcestershire sauce
  • 1/2 Cup freshly grated Parmigiano-Reggiano
  • 1 Cup mayonnaise
  • 1 Teaspoon anchovy paste

For the salad

  • 4 Ounces Caesar salad dressing
  • 4 Tablespoons grated Parmesan cheese
  • 8 Cups Romaine lettuce
  • 1/2 Cup croutons

Directions

For the dressing

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt, and pepper, and whisk until well combined.

 

 

 

For the salad

Place romaine in a large bowl and toss with dressing. Top with croutons and cheese. Place on individual plates or in individual bowls.

 

Nutritional Facts
Servings4
Calories Per Serving676
Total Fat67g100%
Sugar2gN/A
Saturated14g70%
Cholesterol43mg14%
Protein12g24%
Carbs9g3%
Vitamin A469µg52%
Vitamin B120.3µg5.8%
Vitamin B60.1mg6%
Vitamin C5mg9%
Vitamin D0.2µgN/A
Vitamin E2mg8%
Vitamin K125µg100%
Calcium377mg38%
Fiber2g9%
Folate (food)132µgN/A
Folate equivalent (total)139µg35%
Folic acid4µgN/A
Iron1mg8%
Magnesium29mg7%
Monounsaturated18gN/A
Niacin (B3)0.8mg4%
Phosphorus236mg34%
Polyunsaturated34gN/A
Potassium295mg8%
Riboflavin (B2)0.2mg10.3%
Sodium822mg34%
Thiamin (B1)0.1mg7.3%
Zinc1mg7%