The new way making recipe Caesar Salad Recipe with 16 ingredients and 7 stages of easy cooking, which is tasty delicious.
Without fail recipe ultimate Caesar Salad Recipe easy, fast, practical.
How are you all, now you can cook recipe Caesar Salad Recipe with 16 ingredients and 7 steps. Below this is how to cook, please read carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 16 ingredients and 7 stages of easy cooking Caesar Salad Recipe.
Ingredients for Caesar Salad Recipe
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Prepare 15 tbsp. : finely grated Parmesan cheese: 7 ½ tbsp. of cheese for the sauce and another 7 ½ tbsp. to finish the dressing of the salad).
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Prepare 1/2 tsp. : salt.
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Needed 1 : egg yolk.
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Needed 1 tbsp. : lemon juice.
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Prepare 1 : anchovy fillet.
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Prepare 1 tsp. : Worcestershire sauce.
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Needed 10 tbsp. : Extra Virgin Olive Oil from Spain (5 tbsps. to make the flavored oil and 5 tbsp. to make the dressing).
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Needed 1 : heart of washed romaine lettuce.
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Prepare 1 cup : homemade croutons (Recipe beside).
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Prepare : For the homemade croûtons:.
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Needed 2 tbsp. : bread cut into 1cm squares.
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Prepare 5 tbsp. : Extra Virgin Olive Oil from Spain.
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Needed 1 : garlic clove, peeled and chopped.
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Prepare 4 tbsp. : finely grated Parmesan cheese (: 2 ½ tbsps. to melt with the croûtons, and a second 1 ½ tbsps. for a second melting with the croutons).
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Prepare 1/2 tsp. : salt.
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Prepare 1/2 tsp. : freshly ground black pepper.
If all raw materials Caesar Salad Recipe it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.
Step by Step Cooking Caesar Salad Recipe
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In a medium bowl mix the Extra Virgin Olive Oil from Spain with the chopped garlic and stir with a mixing spoon for 30 seconds. Strain into a large bowl, pressing with a spoon to remove the maximum possible amount of oil, leaving the garlic behind. Set aside the pressed garlic..
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Put the bread in the garlic oil and stir to coat well and evenly. Add 2 ½ tbsps. of finely grated Parmesan cheese, the salt and pepper, and stir well. Transfer to a pan and cook until the croûtons are lightly browned and crisp (about 15 minutes). Remove from the pan and add a further 1 ½ tbsps of finely grated Parmesan and stir. Set it aside to cool..
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Mix the egg yolk, lemon juice, anchovy, Worcestershire sauce, salt, garlic, and Extra Virgin Olive Oil from Spain. Blend it with a hand-held mixer, food processor or blender..
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Finally, add 4 tbsps. of Parmesan and blend it once more..
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Cut the stem of the lettuce and separate the leaves until they are all loose. Cut the larger leaves in two and keep the small leaves whole..
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Put the leaves in a large bowl and add 3 tablespoons of dressing, you may add more if wanted. Using a fork and a salad spoon or with a gloved hand, toss the leaves until they are well covered with the dressing, the remaining Parmesan and the homemade croûtons, stir again..
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To serve, put the leaves on a plate and put the homemade croûtons on top of them. Add more Parmesan on top if you like..
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