Caesar salad

Caesar salad

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This traditional Caesar salad is hearty enough to be a complete lunch meal or side-dish.

The ingredient of Caesar salad

  1. 1 small baguette, thinly sliced
  2. 1/2 cup olive oil
  3. 2 free-range eggs
  4. 2 cos lettuce, outer leaves discarded, leaves separated, rinsed, dried
  5. 6 anchovy fillets, rinsed, halved lengthways
  6. 80g parmesan cheese, shaved
  7. 1 egg
  8. 1 tablespoon white wine vinegar
  9. 2 teaspoons dijon mustard
  10. 1 anchovy fillet, finely chopped
  11. 1 garlic clove, crushed
  12. 1/2 cup olive oil

The instruction how to make Caesar salad

  1. Make Caesar salad dressing: Bring a saucepan of water to the boil over high heat. Add egg in the shell. Cook for 1 minute. Remove from pan with a slotted spoon. Run under cold water until cool enough to touch.
  2. Crack egg into a small ceramic bowl. Add vinegar, mustard, anchovy and garlic. Whisk until well combined.
  3. Add oil to vinegar mixture in a slow, steady stream, whisking constantly until thick.
  4. Preheat oven to 180u00b0C. Place bread slices on a large oven tray. Brush both sides with oil. Bake for 10 to 15 minutes or until golden. Set aside to cool.
  5. Place 2 eggs in a saucepan. Cover with cold water. Place over medium heat. Bring to the boil, stirring often to create a whirlpool (to centre yolks). Reduce heat to low. Simmer for 5 minutes. Drain. Refresh in cold water. Peel and cut eggs into 8 wedges.
  6. Arrange lettuce in a large serving bowl. Pour 1/3 cup dressing over lettuce and turn to coat. Top with croutons, anchovies and egg. Drizzle with remaining dressing and top with parmesan. Season with freshly ground black pepper. Serve.

Nutritions of Caesar salad

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