Parmesan cheese Caesar salad
This Caesar salad is perfect for adults, with anchovies used as the base for the dressing. The baguette is toasted twice after being drizzled in olive oil, giving it a crispy texture that perfectly complements the salad
How to make it
1
Wash the lettuce and radicchio, drain well and then roughly chop each
2
Cut the baguette into 5mm thin slices. Place on a tray and place in a toaster oven. Bake for 2 to 3 minutes, making sure the surface doesn't burn
3
Remove the baguette, drizzle with olive oil and bake for another 3 minutes
4
Put [A] into a bowl and mix well to make a dressing
5
Transfer the lettuce and radicchio to another bowl, pour the dressing (A) over it, and mix until well combined
6
Add [B], mix quickly, and serve in a serving dish. Finish by topping with grated Parmesan cheese and a baguette
Ingredients for 4 people
-
- romaine lettuce
- 110g
-
- Trevis
- 50g
-
- baguette
- Appropriate amount
-
[A]
- Uses anchovy
- 13g
-
-
Olive Oil
Ardoino Extra Virgin - 60cc
-
Olive Oil
-
[B]
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Parmesan cheese
- 40g
-
- Lemon juice
- A little
-
- White wine vinegar
- 1 tsp
-
- Balsamic Vinegar
- 1 tsp
-
- Parmesan cheese for finishing (use shaved chunks)
- Appropriate amount
-
- Italian parsley finish
- A little
[PR]
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