Caesar salad"

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 924, total fat 82 G., saturated fats 15 G., proteins 17 G., carbohydrates 34 G., fiber 6 G., cholesterol 49 mg, sodium 763 mg, sugar 5 G.

A traditional Caesar salad consists of just three components—lettuce, croutons, and dressing—so each must be of the highest quality. Make fresh homemade croutons with Parmesan cheese and a delicious dressing with roasted garlic for a sweet and spicy twist. Assemble the salad just before serving.

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.

Ingredients for the recipe:

Toast

1 small ciabatta, cut into 2cm cubes
0.5 cups olive oil
0.5 tbsp. grated parmesan

Refueling

1 large egg yolk
2 salted anchovy fillets, rinsed
1 head of baked garlic, cloves squeezed out
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
0.5 tbsp. grated parmesan
1.5 cups olive oil
3 tablespoons red wine vinegar
1 tbsp lemon juice

Salad

4 heads romaine lettuce, divided into leaves
Grated Parmesan cheese for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: romaine lettuce, toast, Anchovies, Dijon mustard, Parmesan cheese, Worcestershire sauce

Cooking the dish according to the recipe:

Toast:

Preheat a convection oven to 200°C or a conventional oven to 220°C and line a baking sheet with parchment paper.
Place the bread in a bowl, drizzle with oil, season with salt and pepper, and toss to coat. Place on a parchment-lined baking sheet and toast in the oven, tossing once, until evenly golden brown, 8-10 minutes. Transfer the croutons to a bowl and sprinkle with Parmesan cheese. Let cool, then transfer to a tightly sealed container.

Refueling:

Combine the egg yolk, anchovies, roasted garlic, and salt in a large salad bowl. Using the back of a spoon, mash all ingredients until smooth. Add the mustard and Worcestershire sauce and continue whisking until smooth. Season with salt and pepper to taste.
Add the Parmesan and stir. Slowly pour in the olive oil, whisking until emulsified. Add the vinegar and lemon juice and whisk until the dressing is smooth. If necessary, thin the dressing by adding up to 0.5 cups of water. Season with salt to taste.
Salad:

Add the lettuce leaves to the bowl with the dressing and toss lightly to coat. Arrange the romaine lettuce leaves on chilled salad plates. Sprinkle with croutons and Parmesan.