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

30 minPara 2Nutri-Score C€€
de @baewoodsss1 importación0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • romaine lettuce (leaves separated, washed and dried)Frutas y verduras1 pieza
  • croutons (store-bought or homemade)Panadería60 g
  • anchovy fillets (drained)Pescado6 piezas
  • Parmesan (finely grated)Lácteos80 g
  • olive oilDespensa30 ml
  • egg yolkLácteos1 pieza
  • lemon juice (freshly squeezed)Frutas y verduras15 ml
  • Dijon mustardDespensa5 ml
  • garlic (clove, grated)Frutas y verduras1 pieza
  • Worcestershire sauceDespensa5 ml
  • black pepper (freshly ground)Especias1 g

por ración

Nutrición

407kcal

Carbohidratos
16 g
Proteínas
16 g
Grasas
31 g
Adaptar utensilios

lo que usará

Utensilios

  • Bandeja de horno
  • Bol
  • Varillas
  • Horno

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4
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