Starter
Deconstructed Caesar Salad with Parmesan Crisp
30 minServes 2Nutri-Score C€€
C
30 min
30 minDeconstructed Caesar Salad with Parmesan Crisp
what you need
Ingredients
romaine lettuce (leaves separated, washed and dried)Produce1 piece
croutons (store-bought or homemade)Bakery60 g
anchovy fillets (drained)Fish6 pieces
Parmesan (finely grated)Dairy80 g
olive oilPantry30 ml
egg yolkDairy1 piece- lemon juice (freshly squeezed)Produce15 ml
Dijon mustardPantry5 ml
garlic (clove, grated)Produce1 piece- Worcestershire saucePantry5 ml
black pepper (freshly ground)Spices1 g
per serving
Nutrition
407kcal
- Carbs
- 16 g
- Proteins
- 16 g
- Fat
- 31 g
what you’ll use
Tools
Baking tray
Mixing bowl
Whisk
Oven
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.