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Deconstructed Caesar Salad with Parmesan Crisp
Przystawka

Deconstructed Caesar Salad with Parmesan Crisp

30 minPorcje: 2Nutri-Score C€€
od @baewoodsss1 importugotowano 0 razy
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Składniki

2 osoby
  • romaine lettuce (leaves separated, washed and dried)Warzywa i owoce1 kawałek
  • croutons (store-bought or homemade)Piekarnia60 g
  • anchovy fillets (drained)Ryby6 kawałki
  • Parmesan (finely grated)Nabiał80 g
  • olive oilSpiżarnia30 ml
  • egg yolkNabiał1 kawałek
  • lemon juice (freshly squeezed)Warzywa i owoce15 ml
  • Dijon mustardSpiżarnia5 ml
  • garlic (clove, grated)Warzywa i owoce1 kawałek
  • Worcestershire sauceSpiżarnia5 ml
  • black pepper (freshly ground)Przyprawy1 g

na porcję

Wartości odżywcze

407kcal

Węglowodany
16 g
Białko
16 g
Tłuszcz
31 g
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Przybory

  • Blacha do pieczenia
  • Miska
  • Trzepaczka
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4
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