Caesar salad with croutons

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 396, total fat 29 G., saturated fats 7 G., proteins 6 G., carbohydrates 29 G., fiber 2 G., cholesterol 18 mg, sodium 372 mg, sugar 3 G.

Caesar dressing is easiest to make in a blender, blending all the ingredients until it's perfectly smooth, emulsified, and thick. If you have anchovies, you can puree a few and add them to the dressing for a richer flavor, but this is optional.

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:

Refueling

6 cloves garlic, crushed and minced
1 tbsp Dijon mustard
1 tbsp. wine vinegar
Coarse salt and freshly ground black pepper
2 tablespoons mayonnaise
0.5 cups olive oil
Lemon juice
Chopped anchovy fillets
Additionally: blender

Toast

1 baguette
3 tablespoons of butter
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
Romaine lettuce for serving
Freshly grated parmesan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: romaine lettuce, Dijon mustard, wine vinegar, toast, garlic powder, paprika, Parmesan cheese, mayonnaise, Anchovies

Cooking the dish according to the recipe:

Refueling:

Combine the garlic, mustard, vinegar, and two pinches of salt in a blender and blend thoroughly. Add the mayonnaise and blend until a thick base forms. Slowly drizzle the olive oil through the hole in the lid. Transfer the dressing to a bowl with a spatula, season with salt and pepper to taste, and drizzle with lemon juice. If desired, add some anchovies to the dressing for a deeper flavor.
Toast:

Cut the baguette into cubes. Melt the butter in a frying pan and add the garlic powder, paprika, and pepper. Add the bread cubes and fry until they begin to brown. Set aside to cool.

Wash and dry the romaine lettuce leaves, then tear into small pieces. In a large salad bowl, combine the leaves, dressing, and croutons. Sprinkle with freshly grated Parmesan cheese. Toss gently.

Categories:

recipe / Quick snacks / Summer dishes / Calorie content of prepared meals / Salads / Leafy salads / Salads with bread / Food Network - recipes