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Deconstructed Caesar Salad with Parmesan Crisp
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Deconstructed Caesar Salad with Parmesan Crisp

30 Min.Für 2Nutri-Score C€€
von @baewoodsss1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

2 Personen
  • romaine lettuce (leaves separated, washed and dried)Obst & Gemüse1 Stück
  • croutons (store-bought or homemade)Backwaren60 g
  • anchovy fillets (drained)Fisch6 Stücke
  • Parmesan (finely grated)Milchprodukte80 g
  • olive oilVorräte30 ml
  • egg yolkMilchprodukte1 Stück
  • lemon juice (freshly squeezed)Obst & Gemüse15 ml
  • Dijon mustardVorräte5 ml
  • garlic (clove, grated)Obst & Gemüse1 Stück
  • Worcestershire sauceVorräte5 ml
  • black pepper (freshly ground)Gewürze1 g

pro Portion

Nährwerte

407kcal

Kohlenhydrate
16 g
Eiweiß
16 g
Fett
31 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backblech
  • Rührschüssel
  • Schneebesen
  • Backofen

Schritt für Schritt

Zubereitung

  1. Make the Parmesan crisp

    • Spread the grated Parmesan in a thin round on a baking tray lined with baking paper.
    • Bake until golden and crisp, then let it cool slightly and lift it off while still pliable.
    Schritt 1

  2. Whisk the Caesar dressing

    • Whisk the egg yolk with the Dijon mustard, grated garlic, lemon juice and Worcestershire sauce.
    • Pour in the olive oil in a thin stream while whisking until creamy, then season with black pepper.
    Schritt 2

  3. Prepare the lettuce and croutons

    • Separate the romaine leaves and keep them whole and crisp.
    • Toss the croutons with a little dressing and chop the anchovy fillets.
    Schritt 3

  4. Assemble the deconstructed salad

    • Reconstruct the head of lettuce by stacking the leaves with the croutons in the middle.
    • Drape the crisp Parmesan wrap over the lettuce and top with the anchovies.
    • Spoon over the remaining dressing and serve.
    Schritt 4
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