Caesar-style salad with egg
A American lunch for the galley that copes with rough seas, about 20 min hands-on.
- Lunch
- American
- ⏱ 20 min
- 🌊 Sea tolerance 4/5
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Romaine lettuce480 g (≈ 1 head) (120 g)
- Eggs200 g (≈ 4 eggs) (50 g (≈ 1 egg))
- Anchovy fillets in oil (jar)60 g (15 g)
- Parmesan (block)120 g (30 g)
- Crackers / crispbread120 g (30 g)
- Mayonnaise60 g (15 g)
- Lemon20 g (5 g)
Method
- Boil eggs 8 minutes.
- Mash 2 anchovies into mayo with lemon for the dressing.
- Toss lettuce with dressing, crumbled crispbread, parmesan, egg and the rest of the anchovies.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Fish, Gluten, Milk / lactose, Mustard — always check the labels of what you buy.
Per serving
- kcal
- 473
- protein
- 26 g
- fat
- 30 g
- carbs
- 27 g
- sugar
- 2 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes