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

30 minPour 2Nutri-Score C€€
par @baewoodsss1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • romaine lettuce (leaves separated, washed and dried)Fruits et légumes1 morceau
  • croutons (store-bought or homemade)Boulangerie60 g
  • anchovy fillets (drained)Poissons6 morceaux
  • Parmesan (finely grated)Produits laitiers80 g
  • olive oilÉpicerie30 ml
  • egg yolkProduits laitiers1 morceau
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • Dijon mustardÉpicerie5 ml
  • garlic (clove, grated)Fruits et légumes1 morceau
  • Worcestershire sauceÉpicerie5 ml
  • black pepper (freshly ground)Épices1 g

par portion

Nutrition

407kcal

Glucides
16 g
Protéines
16 g
Lipides
31 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plaque de cuisson
  • Saladier
  • Fouet
  • Four

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4
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