Traditional Caesar Salad
The previous recipe included chicken, but this version is as close to the original source as possible. I recommend following the list of ingredients exactly. Worcestershire sauce can be omitted if it is not on hand. This quantity of products is enough for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 4 / 5
Ingredients
for 4 servings
- romaine lettuce 200 g
- parmesan 50-70 g
- baton loaf 100 g
- vegetable oil 3 tbsp
- garlic clove 2 clove
- egg 1
- mustard 1 tsp
- lemon juice 1 tbsp
- vegetable oil 3 tbsp
- Worcestershire sauce 1 tsp
- salt
- pepper
Instructions
Preparing croutons
Step 1 of 22
Mix the oil with garlic pressed through a press. Leave for 20 minutes.
Step 2 of 22
Cut off the crusts from the baton loaf and cut it into cubes.
Step 3 of 22
Heat the garlic oil in a pan.
Step 4 of 22
Add the bread to it.
Step 5 of 22
Fry over low heat until golden brown.
Preparing the sauce
Step 6 of 22
Bring water in a small pot or saucepan to a boil.
Step 7 of 22
Place the egg in boiling water and immediately remove from the stove.
Step 8 of 22
Leave the egg in the water for 1 minutes. Remove it and let it cool for 15 minutes.
Step 9 of 22
Crack the egg into a bowl.
Step 10 of 22
Combine with mustard and lemon juice.
Step 11 of 22
Blend the mixture using an immersion blender.
Step 12 of 22
Add oil.
Step 13 of 22
Blend again.
Step 14 of 22
Pour in the Worcestershire sauce, stir until smooth. Add pepper and salt.
Step 15 of 22
Grate the parmesan using a grater.
Step 16 of 22
Tear the lettuce leaves by hand.
Step 17 of 22
Add the dressing.
Step 18 of 22
Mix.
Step 19 of 22
Add the croutons and mix once more.
Step 20 of 22
Portion the dish onto plates.
Step 21 of 22
Sprinkle with grated parmesan.
Step 22 of 22
Serve immediately.