Caesar Veg Salad
Caesar Veg Salad

Anju Bhatia



Prep Time


Cooking Time

: 20



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 6.42 g
Sat Fat 2.42 g
Salt 331.0 mg
Sugars 0.556 g
  • Other Items
  1. 1 cup Grated Parmigiano-Reggiano Cheese
  2. 4 tablespoons Light Mayonnaise
  3. 1 tablespoon Freshly Squeezed Lemon Juice
  4. Salt to taste
  5. Coarse Black Pepper to taste
  6. 4 cups hearts of romaine lettuce, washed, spun dry, and torn into pieces
  7. 4 Large Eggs
  8. Extra Grated Parmigiano Cheese For Sprinkling
  9. 2 cup Water
  1. Place a nonstick 8-inch pan over medium heat for 2 minutes. Spread 1/4 cup of the cheese into a 3-inch diameter circle in the pan. Cook the cheese until it begins to bubble and brown around the edges. Carefully slip a metal spatula under the cheese and remove it to a plate lined with paper towels.
  2. Make 3 more cheese circles.
  3. In a small bowl add the mayonnaise and lemon juice.
  4. Test for saltiness; if you like more, add it.
  5. Place the lettuce in a salad bowl. Toss the salad with the dressing and arrange on each of 4 salad plates. Place a cheese round at the edge of each plate.
  6. Set aside.
  7. Fill a 1-quart pot half full with water and bring it to a boil; reduce the heat and allow the water to come back to a simmer.
  8. Crack each egg separately into a small bowl. Slip them carefully, 1 at a time, into the water and poach gently for 2 minutes or until the egg white is set.
  9. Remove the egg with a slotted spoon. Place the egg in the center of the salad greens and serve immediately.