Romaine lettuce leaves with Caesar dressing
Votes: 2
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Romaine lettuce leaves with Caesar dressing - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pasteurized egg
- 1 tsp Worcestershire sauce
- 2 cloves garlic, chopped
- 1/3 cup lemon juice
- 1 teaspoon anchovy paste
- 1 cup olive oil
- Salt and freshly ground black pepper
- 3 heads romaine lettuce
- 1/3 cup Parmesan cheese, grated with a vegetable peeler, plus extra for garnish
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Recipes with similar ingredients: pasteurized eggs, Worcestershire sauce, garlic, lemon juice, Anchovies, romaine lettuce, Parmesan cheese
Cooking the dish according to the recipe:
- For Caesar dressingBeat the egg in a large bowl. Add the Worcestershire sauce, garlic, lemon juice, anchovy paste, and olive oil and stir to combine; season with salt and pepper.
- Separate the romaine lettuce leaves and arrange them on a serving platter. Sprinkle with Parmesan cheese and drizzle with some of the dressing. Serve immediately with the remaining dressing.
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