Salad
🌍 Public
Caesar Salad
by @NomNomCrisp romaine lettuce with crunchy croutons, Parmesan, and creamy Caesar dressing.
Source / link: Amerikanische Küche (US-Restaurantklassiker)
Ingredients
Amounts adjust automatically.
| 2 Köpfe | Romaine lettuce |
| 150 g | White bread |
| 80 g | Parmesan (vegan) |
| 2 Stück | Egg yolk (or vegan mayo) |
| 80 ml | Olive oil |
| 2 EL | Lemon juice |
| 1 Stück | Garlic clove |
| 4 Stück | Anchovy fillets (optional) |
| 1 TL | Mustard |
Preparation
Step by step through the recipe
- 1 Preheat oven to 180 °C. Cut 150 g white bread into cubes, drizzle with some of the 80 ml olive oil and toast until golden brown for about 8–10 Minuten.
- 2 Mix 2 Stück egg yolks, 2 EL lemon juice, 1 TL mustard and 1 Stück Garlic clove, then slowly emulsify the 80 ml olive oil while stirring into a creamy sauce.
- 3 Finely chop 4 Stück anchovy fillets and stir in.
- 4 Wash 2 Stück romaine lettuce, spin dry and tear into coarse pieces.
- 5 Toss the salad with the dressing, add the croutons and 80 g shaved Parmesan on top and serve immediately.
Notes & tips
Note: Contains egg (dressing) + cow's milk (Parmesan). Check croutons gluten.
Nutrition
estimated per serving- Calories
- 369 kcal
- Protein
- 13 g
- Fat
- 33 g
- Carbs
- 7 g
– = ingredient not in nutrition database (estimate incomplete)
