Caesar Salad with Anchovy Paste in Bread Baskets

Votes: 5

Time: 1 hour 20 min.
Complexity: easily
Quantity: 12 portioned appetizers

Caesar salad has long been a culinary classic. To add their own twist, chefs experiment not only with its ingredients but also with its presentation. This variation, in particular, is perfect for a buffet and will look much more elegant and elegant than the classic version.

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:

1 cup finely chopped cooked white chicken meat (1 barbecue chicken)
110 g butter, melted
2 cloves garlic, finely grated, plus 1 large clove garlic, finely chopped
2 tsp Italian spices
12 slices of white sandwich bread
30 g of Parmesan
3 anchovy fillets in oil, finely chopped
1 large egg yolk
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/3 cup vegetable oil
4 cups thinly sliced romaine lettuce (1 medium head)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grilled chicken, Italian seasonings, romaine lettuce, white bread, Parmesan cheese, lemon juice, Dijon mustard, Anchovies

Cooking the dish according to the recipe:

Position the oven rack in the middle of the oven and preheat the oven to 150°C.
In a small bowl, mix the butter, grated garlic, and Italian seasoning until smooth. Using a rolling pin, roll out each slice of bread. Trim the crusty edges to create 3-inch (7.5 cm) squares. Brush both sides of each slice with the butter mixture.

Press a piece of bread into each well of the 12-cup muffin tin, making sure to completely cover the bottom and the corners point up.
Bake until golden brown, 20-30 minutes. Let cool in the pan for 15 minutes, then transfer the finished bread baskets to a rack to cool completely; once completely cooled, they will become crispy croutons.
Using a vegetable peeler, peel 12 small slices of Parmesan cheese onto a small plate. Finely grate the remaining cheese (you'll need 3 tablespoons).
Place the anchovies, finely chopped garlic, and 1 teaspoon of salt on a cutting board. Using the side of a chef's knife, mash the anchovies and garlic into a smooth paste. Continue mashing, holding the blade at an angle, until a smooth paste forms.
In a medium bowl, whisk together the egg yolk, lemon juice, and mustard. Whisk the egg yolk mixture constantly, then add a few drops of vegetable oil. Continue whisking slowly until all the oil is used up; the mixture should be creamy and thick. Add the anchovy mixture and grated Parmesan cheese and whisk until smooth. Taste for seasoning and add additional salt if needed.
In a large salad bowl, combine the chicken, lettuce, and half the dressing. Taste and add more dressing if desired. Fill each bread basket with the dressing, top with a slice of Parmesan cheese, and serve.

Categories:

recipe / Breakfast / Appetizers / Canapes / Salads / Salads with bread

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