Caesar Salad with Red Romaine

Votes: 4

Photo of the dish: Kang Kim

Time: 20 min.
Complexity: easily
Servings: 4 - 6

Caesar Salad with Red Romaine - A 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.

Ingredients for the recipe:

For salad dressing:

1/2 cup freshly squeezed lemon juice
1 - 2 anchovy fillets
2 tbsp. Worcestershire sauce
1 egg yolk
1/2 cup vegetable oil
1 clove of garlic, chopped
1.5 tsp finely grated lemon zest
1/2 tsp Dijon mustard
1/2 teaspoon honey
1/8 tsp hot sauce
1/2 tsp white wine vinegar
1/2 cup finely grated Parmesan cheese

For the salad:

4 - 5 heads of young red cabbage romaine lettuce
1/2 tbsp. grated parmesan cheese
Croutons, for sprinkling
Freshly squeezed lemon juice, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lemon juice, Anchovies, Worcestershire sauce, eggs, garlic, lemon zest, Dijon mustard, honey, hot sauce, wine vinegar, Parmesan cheese

Cooking the dish according to the recipe:

Prepare the salad dressing: In a blender, combine the lemon juice, anchovies, Worcestershire sauce, egg yolk, vegetable oil, garlic, lemon zest, mustard, honey, hot sauce, and vinegar. If the dressing is too thick, thin it with a little cold water. Stir in the Parmesan cheese and refrigerate.
Prepare the salad: Cut romaine lettuce leaves lengthwise into wide strips. Place the leaves in a large bowl, drizzle with 1-2 tablespoons of the dressing, and toss gently. Transfer the salad to a large platter and sprinkle with Parmesan cheese and croutons. Drizzle the Caesar salad with lemon juice before serving.

Categories:

recipe / Salads / Leafy salads / Salads with bread / Geoffrey Zakarian

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